Rl nd,  McNally  & Co.,  Printers  ana  Engravers,  Chicago. 


University  of  Illinois 
Library  at 

Urbana-Champaign 

Bookstacks 


» 

THE  j 

GRANITE  IRON  WARE 


COOK  BOOK. 


St.  Louis  Stamping-  Co  , 


ST.  LOUIS,  MO. 


Brancn  Office:  57  Beelcman  Street,  NEW  YORK. 

PRICE,  25  CENTS. 

* 8 


2 Granite  Iron  Ware  Cook  Book. 


PATENT  GRANITE  IRONWARE. 


TESTIMONIALS. 

New  York,  April  20th,  1877. 

I have  examined  the  glazed  ware,  marked  “ Granite  Iron- 
ware,” patented  May  30th,  1876,  and  made  by  the  St.  Louis 
Stamping  Company,  and  find  that  it  does  not  contain  anything 
injurious  to  health. 

1 have  boiled  in  these  glazed  kettles  various  acids  found  in 
fruits,  sour  milk,  etc.,  viz.:  citric,  lactic  and  acetic  acids,  and 
other  substances  used  in  culinary  operations.  I have  also  left 
these  materials  in  the  vessels  for  several  days;  in  analyzing 
the  same  I find  them  uncontaminated. 

In  my  opinion  the  “Granite  Ironware”  is  not  only  safe  and 
suited  for  the  preparation  of  all  articles  of  diet,  but  also  for 
their  preservation.  I highly  recommend  the  “ Granite  Ware  ” 
as  wholesome,  serviceable  and  durable. 

Yours  respectfully, 

R OGDLN  DOREMUS.  M.  P.,  LL.  D. 
Prof.  Chemistry  and  Toxicology , Bellevue  Medical  College,  and 

Prof  Chemistry  and  Physic , College  of  the  City  of  New  York. 


No.  4 State  Street,  Boston,  April  23,  1877. 

Gentlemen  : In  the  course  of  my  recent  investigations  of 
enameled  iron,  I have  analyzed  several  pieces  of  the  Granite 
Ware  found  in  the  open  market,  and  also  some  of  the  Ware 
lately  received  by  your  agents  here;  and.  as  there  is  nothing 
present  that  is  injurious,  this  Ware  is  perfectly  safe  for  use  in 
cooking,  for  drinking  vessels  and  other  purposes. 

Respectfully, 

S.  DANA  HAYS, 

Stale  Assayer  and  Chemist  of  Massachusetts. 


St.  Louis,  June  1.  1877. 

St.  Louis  Stamping  Co  —Gentlemen:  As  requested,  I 
have  made  a careful  examination  and  tests  of  several  pieces  of 
the  Granite  Ironware  ” manufactured  by  you,  and  failed  to 
find  the  least  trace  of  any  injurious  substance.  The  severity 
of  these  tests,  and  the  manner  in  which  the  “ Granite  Iron- 
ware ” has  stood  them,  enables  me  to  recommend  it  as  a safe 
and  durable  article,  and  as  admirably  adapted  to  the  use  for 
which  it  is  designed. 

Respectfully  yours, 

W.  B.  POTTER, 

Professor  of  Chemistry , Washington  University,  St.  Louis , Mo. 


Granite  Iron  Ware  Cook  Book. 


3 


* 


5/t^i 


* 


TESTIMONIALS  — continued. 

New  Haven,  Conn.,  April  14th,  1877. 
Gentlemen  : At  your  request  1 have  made  a careful  chemical 
examination  of  enameled  goods  made  by  the  St.  Louis  Stamp- 
ing Company  and  used  by  your  house  In  all  your  products 
requiring  the  use  of  enamels.  In  the  St.  Louis  enamels 
marked  “ Granite  Ironware,”  1 find  not  a trace  of  any  poison- 
ous or  deleterious  substance  whatever.  Vinegar,  lemonade, 
or  other  vegetable  acids,  salt,  and  greasy  substances,  may  be 
kept  or  cooked  in  vessels  protected  oy  the  Granite  Enamel,” 
without  the  least  injury  to  healih.  There  is  no  reason  why 
dangerous  enamels  should  be  made  and  sold;  and  the  public 
will  demand  that  only  such  safe  enamels  as  the  44  Granite,”  so 
called,  shall  be  offered  in  the  market. 

B.  SILLIMAN, 

State  Chemist  of  Connecticut , and  Prof,  of  Chemistry , Yale 
College , New  Haven,  Conn. 


University  op  Pennsylvania,  ) 
West  Philadelphia,  July  10th,  1877.  f 
I have  made  a thorough  analysis  of  the  enamel  of  the 
“ Granite  Ironware  ” manufactured  by  the  St.  Louis  Stamping 
Company,  and  have  found  it  to  be  entirely  free  from  lead, 
arsenic  and  other  metals  injurious  to  health.  “The  Granite 
Ironware”  is  admirably  adapted  for  culinary  and  other  domes- 
tic purposes.  I have  been  using  it  in  my  own  family  since  I 
first  saw  it  at  the  Centennial  Exhibition,  about  a year  ago,  and 
it  has  given  the  greatest  satisfaction*.  In  my  opinion,  there  is 
no  article  in  the  market  which  is  superior  to  it,  and  none 
which  combines  to  the  same  degree  the  advantages  of  glass 
with  the  strength  of  metal.  F.  A.  GENTH, 

Professor  of  Chemistry. 


The  Analytical  Sanitary  Institution,  \ 

54  Holborn  Viaduct,  E.  C.,  London,  May  28th,  1878.  f 
Having  examined  samples  of  the  Granite  Ironware.  I have 
much  pleasure  in  stating  that  the  enamel  with  which  the  Ware 
is  coated  is  absolutely  free  from  lead  arsenic  or  other  injurious 
ingredients  so  frequently  entering  into  the  composition  of  the 
enamels  at  present  in  use.  It  possesses  extraordinary  hardness 
and  elasticity,  and  is  capable  of  withstanding  the  action  of 
strong  mineral  or  vegetable  acids.  It  does  not  crack  when 
strongly  heated,  and  will  bear  the  roughest  treatment.  The 
Granite  Ironware  is  light,  elegant,  clean  and  everlasting. 

ARTHUR  HILL  HASSALL,  M.  D., 

Author  of  “ Food  and  its  Adulterations etc. 

* a 


GKANITE  IKON  KITCHEN  GOODS. 


“ Imperial  ” Tea  Pots. 
7 Sizes. 


“Belle  ” Tea  Pots. 
4 Sizes. 


“ Imperial  ” Coffee 
Pots.  7 Sizes. 


8 


«• 


Granite  Iron  Ware  Cook  Book. 


5 


DINNERS. 


Persons  invited  to  a dinner  party  should  be  of  the  same 
standing  in  society.  They  need  not  be  acquaintances,  yet  they 
should  be  such  as  move  in  the  same  class.  Good  talkers  and 
good  listeners  are  equally  invaluable  at  a dinner.  Among 
your  guests  always  have  one  or  more  musicians.  This  will  add 
greatly  to  the  entertainment  before  and  after  dinner. 


INVITATIONS  TO  DINNER  PARTIES. 


Invitations  to  dinner  parties  should  be  sent  and  answered  by 
a messenger,  except  when  distance  is  such  as  to  make  it  incon- 
venient. Invitations  should  be  issued  from  two  to  ten  days  in 
advance,  in  the  name  of  the  gentleman  and  lady  of  the  house. 
They  should  be  answered  without  delay,  as  it  is  essential  that 
the  host  and  hostess  should  know  who  are  to  be  their  guests. 

After  the  invitation  is  accepted,  the  engagement  should  not 
be  lightly  broken. 

Gentlemen  can  not  be  invited  without  their  wives,  unless  it 
is  a dinner  given  only  for  gentlemen.  Ladies  should  not  be 
invited  without  their  husbands,  when  other  ladies  are  invited 
with  their  husbands.  Three  out  of  one  family  are  enough  to  be 
invited,  unless  it  is  a large  dinner  party. 

The  paper  used  for  issuing  invitations  upon,  should  be  small 
note  paper,  or  cards,  with  envelopes  to  match. 

FORM  OF  AN  INVITATION  TO  DINNER. 

Mr.  and  Mrs.  Moss  request  the  pleasure  of  Mr.  and  Mrs. 
Miers ’ company  at  dinner  on  Wednesday , Nov.  16 , at  5 o'clock. 

An  answer  should  be  returned  at  once,  so  that,  if  you  do  not 
accept,  the  hostess  may  make  necessary  changes  in  the  ar- 
rangements. 

FORM  OF  AN  ACCEPTANCE  TO  DINNER. 

Mr.  and  Mrs.  Miers  have  much  pleasure  in  accepting  Mr. 
and  Mrs.  Moss'  invitation  f or  November  16. 


8B- 


6 


Granite  Iron  Ware  Cook  Book. 


INVITATION  DECLINED. 


Mr.  and  Mrs . Miers  regret  that  the  illness  of  their  child  (or 
whatever  the  cause  may  be)  prevents  them  from  having  the 
pleasure  of  accepting  Mr.  and  Mrs.  Moss'  invitation  to  dinner 
Nov.  16. 

The  cause  for  declining  should  always  be  stated.  If  it  should 
become  necessary  to  break  the  engagement,  a note  must  be 
sent  at  once  to  the  host  and  hostess. 


TIME, 


In  cities,  the  best  time  is  after  business  hours,  or  from  five 
to  eight  o’clock.  It  may  be  an  hour  or  two  earlier  in  the 
country. 

It  is  obligatory  upon  you  to  be  punctual  at  the  hour  men- 
tioned, and  not  too  early.  A hostess  is  not  required  to  wait 
longer  than  fifteen  minutes  for  a tardy  guest. 


ENTERTAINMENT. 


The  success  of  a dinner  is  readily  judged  by  the  manner  in 
which  conversation  has  been  sustained.  If  a stream  of  talk  has 
been  kept  up,  it  shows  that  the  guests  have  been  entertained. 

No  one  should  monopolize  the  conversation.  It  is  due  your 
host  and  hostess  that  you  do  all  in  your  power  to  enjoy  your- 
self. 


SETTING  THE  TABLE. 


The  table-cloth  and  napkins  must  be  spotless.  A centre- 
piece of  flowers  is  a pretty  ornament.  A handsome  vase  filled 
with  growing  plants  in  bloom  adds  greatly  to  the  appearance 
of  the  table.  The  flowers  must  be  of  delicate  odors.  A va- 
riety of  fruit  tastefully  arranged  with  green  leaves  and  bright 
confectionery  is  always  attractive.  It  is  a pretty  custom  to 
place  a little  bouquet  by  the  side  of  each  lady’s  plate,  and  to 
fold  a bunch  of  flowers  in  the  napkin  of  each  gentleman,  to  be 
attached  to  the  left  lapel  of  the  coat  as  soon  as  seats  are  taken 
at  the  table.  Napkins,  which  should  never  be  starched,  are 


* 


Granite  Iron  Ware  Cook  Book.  7 


folded  and  laid  upon  the  plates,  with  a small  piece  of  bread  or 
roll  placed  on  the  top.  The  dessert  is  placed  on  the  table  amidst 
the  flowers  and  ferns.  A small  salt-cellar  should  be  placed  by 
each  plate,  also  a small  butter  plate.  The  name  of  each  guest, 
written  upon  a card  and  placed  one  on  each  plate,  marks  the 
seat  assigned. 

NUMBER  TO  INVITE. 

There  should  not  be  less  than  six  nor  more  than  fourteen  at 
a dinner.  The  host  or  hostess  will  then  be  able  to  designate  to 
each  gentleman  the  lady  whom  he  is  to  conduct  to  the  table ; 
but  when  the  number  exceeds  this  limit,  it  is  a good  plan  to 
have  the  name  of  each  couple  written  upon  a card  and  inclosed 
in  an  addressed  envelope  and  left  on  a tray,  that  the  guests  may 
select  those  which  bear  their  names.  If  a gentleman  finds  upon 
his  card  the  name  of  a lady  with  whom  he  is  unacquainted,  he 
requests  the  host  to  present  him  immediately  after  he  has 
spoken  with  the  hostess;  also  to  any  member  of  the  family 
with  whom  he  is  not  acquainted. 

All  the  guests  should  secure  introductions  to  the  one  for 
whom  the  dinner  is  given. 

GOING  OUT  TO  DINNER. 

When  dinner  is  announced,  the  host  offers  his  right  arm  to 
the  lady  he  is  to  escort  to  the  table.  The  others  follow  arm- 
in-arm,  the  hostess  being  the  last  to  leave  the  drawing-room. 
Age  should  take  precedence  in  proceeding  from  the  drawing- 
room to  the  dining-room.  The  host  escorts  the  eldest  lady  or 
the  greatest  stranger,  or,  if  there  be  a bride  present,  preced- 
ence is  given  to  her,  unless  the  dinner  is  given  for  another 
person,  in  which  case  he  escorts  the  latter. 

The  hostess  is  escorted  either  by  the  greatest  stranger,  or  by 
some  gentleman  whom  she  wishes  to  place  in  the  seat  of  honor, 
which  is  at  her  right. 

The  host  places,  at  his  right,  the  lady  whom  he  escorts. 


The  seats  of  the  host  and  hostess  may  be  in  the  middle,  at 
opposite  sides  of  the  table,  or  at  opposite  ends.  Husbands 


8 


Granite  Ivon  Ware  Cook  Book. 


should  not  escort  their  wives,  nor  brothers  their  sisters.  All 
guests  stand  until  the  hostess  is  seated. 

Ease  of  manner  of  the  host  and  hostess,  and  quiet  and  sys- 
tematic movements  on  the  part  of  attendants,  are  indispens- 
able. The  servants  commence  in  passing  the  dishes,  one  upon 
the  right  of  the  host  and  one  upon  the  right  of  the  hostess. 

The  attendant  places  each  dish  in  succession  before  the  host 
and  hostess  (the  soup,  salad  and  dessert  only  being  served  by 
the  hostess)  with  the  pile  of  plates.  Each  plate  is  supplied, 
taken  by  the  attendant  on  a small  salver,  and  set  before  the 
guest  from  the  left.  Any  second  dish  which  belongs  to  the 
course  is  presented  at  the  left  of  the  guest,  who  helps  himself. 
As  a rule,  the  lady  at  the  right  of  the  host  or  the  oldest  lady 
should  be  served  first.  As  soon  as  any  one  is  done,  his  plate 
is  promptly  removed,  and  when  all  are  done,  the  next  course  is 
served  in  the  same  way.  All  crumbs  should  be  brushed  from 
the  cloth  before  the  dessert  is  brought  on. 

The  finger  bowls,  which  are  brought  in  on  the  napkin  on  the 
dessert  plate,  and  set  off  to  the  left  of  the  plate,  are  used  by 
dipping  the  fingers  in  lightly  and  drying  them  on  the  napkin. 
They  should  be  half  full  of  warm  water  with  a bit  of  lemon 
floating  in  it. 

When  all  have  finished  dessert,  the  hostess  gives  the  signal 
that  dinner  is  ended  by  pushing  back  her  chair,  and  the  ladies 
repair  to  the  drawing-room,  the  oldest  leading,  the  youngest 
following  last,  and  the  gentlemen  repairing  to  the  library  or 
smoking-room.  In  about  half  an  hour  tea  is  served  in  the 
drawing-room,  with  a cake-basket  of  crackers  or  little  cakes. 
The  gentlemen  join  the  ladies,  and  after  a little  chat  over  their 
cups,  all  are  at  liberty  to  leave. 

In  preparing  a dinner,  a hostess  should  remember  that  a 
small  variety  cooked  to  a nicety,  and  served  with  grace,  makes 
the  most  charming  dinner.  A sensible  bill  of  fare  is— soup, 
fish  wffch  one  vegetable,  a roast  with  one  or  two  vegetables, 
and  a salad  and  cheese,  and  a dessert.  The  carver  should  serve 


» 


SB 


Granite  Iron  Ware  Cook  Book.  9 


meat  as  he  cuts  it ; should  not  fill  the  platter  with  hacked  frag- 
ments. It  is  ill  bred  to  help  too  abundantly,  or  to  flood  with 
gravies,  which  are  disliked  by  many. 

Water  should  be  poured  at  the  right  hand;  everything  else 
is  served  at  the  left.  The  hostess  should  continue  eating  until 
all  guests  have  finished.  Jellies  and  sauces  are  helped  on  the 
dinner  plate,  and  not  on  side  dishes.  If  there  are  two  dishes 
of  dessert,  the  host  may  serve  the  most  substantial  one.  Fruit 
is  served  after  pudding  and  pies,  and  coffee  last.  In  winter, 
plates  should  be  made  warm  before  being  brought  to  the 
table. 

The  latest  and  most  satisfactory  plan  for  serving  dinners,  is 
the  dinner  a la  Russe  (the  Russian  style),  all  the  food  being 
placed  upon  a side  table,  and  servants  doing  the  carving  and 
waiting. 

At  a fashionable  dinner  soup  is  the  first  course.  All  should 
accept  it,  even  if  it  is  a kind  they  do  not  like,  and  know  that 
they  will  not  touch  it.  Soup  should  never  be  called  for  a second 
time.  Take  it  noiselessly  from  the  side  of  your  spoon,  and 
never  tilt  your  soup  plate  for  the  last  spoonful. 

After  soup  comes  fish,  which  must  be  eaten  with  a fork  in  the 
right  hand  and  a piece  of  bread  in  the  left,  unless  you  are  pro- 
vided with  fish  knives.  If  you  wish,  you  may  decline  fish,  but 
it  must  not  be  called  for  a second  time. 

The  side  dishes,  which  come  after  the  soup  and  fish,  must 
be  eaten  with  the  fork.  The  knife  is  used  only  for  cutting 
meats  and  anything  too  hard  for  a fork.  Never  convey  food  to 
the  mouth  with  the  knife. 

Remove  the  knife  and  fork  from  your  plate  as  soon  as  they 
are  set  before  you,  as  the  serving  of  an  entire  course  is  delayed 
by  neglecting  to  do  so. 


88- 


■© 


10  Granite  Iron  Ware  Cook  Book. 


SOUPS. 

TOMATO  SOUP. 

To  one  pint  tomatoes  canned,  or  four  large  raw  ones,  cut  up 
fine,  add  one  quart  boiling  water  and  let  them  boil.  Then  add 
one  teaspoon  of  soda,  when  it  will  foam ; immediately  add  one 
pint  of  sweet  milk,  with  salt,  pepper  and  plenty  of  butter. 
When  this  boils  add  eight  small  crackers  rolled  fine,  and  serve. 
Equal  to  oyster  soup. 

CELERY  SOUP. 

One  shank  of  beef,  one  large  bunch  of  celery,  one  cup  of  rich 
cream.  Make  a good  broth  of  a shank  of  beef,  skim  off  the  fat 
and  thicken  the  broth  with  a little  flour  mixed  with  water.  Cut 
into  small  pieces  one  large  bunch  of  celery,  or  two  small  ones, 
boiling  them  in  the  soup  till  tender.  Add  a cup  of  rich  cream 
with  pepper  and  salt. 

OYSTER  SOUP. 

Pour  one  quart  of  boiling  water  into  a skillet;  then  one 
quart  of  good  rich  milk;  stir  in  one  teacup  of  rolled  cracker 
crumbs,  seasoned  with  pepper  and  salt  to  taste.  When  all 
come  to  a boil,  add  one  quart  of  good  fresh  oysters;  stir  well, 
so  as  to  keep  from  scorching;  then  add  a piece  of  good  sweet 
butter,  about  the  size  of  an  egg;  let  it  boil  up  once;  then 
remove  from  the  fire  immediately;  dish  up  and  send  to  table. 

JULIENNE  SOUP. 

Shred  two  onions  and  fry  brown  in  a half  spoon  of  butter ; 
add  a little  mace,  salt  and  pepper;  then  a spoonful  or  so  of 
stock;  rub  a tablespoonful  of  flour  smooth  with  a little  butter 
and  let  fry  with  the  onions;  strain  through  a colander,  then  add 
more  stock  as  desired;  cut  turnip,  carrot  and  celery  in  fillets; 
add  a few  green  peas;  boil  tender  in  a little  water  and  add  both 
water  and  vegetables  to  the  soup.  If  wished,  the  flour  can  be 
left  out,  and  it  will  make  a clear,  light-colored  soup.  In  that 
case  the  onions  should  be  cut  in  fillets  and  boiled  with  the  veg- 
etables. 


* * 

GRANITE  IRON  KITCHEN  GOODS. 


T .irmpxi  Sauce  Pans  12  Sizes.  Convex  Covered  Sauce 


Windsor  Sauce  Pans.  10  Sizes.  Windsor  Sauce  Pots. 


12  Granite  Iron  Ware  Cook  Book. 


SOUPS  — CONTINUED. 

SWISS  POTATO  SOUP. 

Pare  and  slice  six  large  potatoes  and  three  small  turnips. 
Put  them  to  five  pints  of  water.  Boil  five  or  six  hours,  until 
perfectly  dissolved  and  of  the  consistency  ol  pea  soup.  If  it 
boils  away  too  fast  fill  up  with  boiling  water.  When  thick 
enough  add  butter,  pepper  and  salt.  A small  bit  of  salt  pork, 
or  a bone,  or  bit  of  lamb  or  veal  and  a small  onion  may  be 
added  to  vary  the  soup,  if  desired. 

SCOTCH  BROTH. 

Take  four  pounds  of  mutton— part  of  the  leg  is  best— and  add 
one  gallon  water,  one  teacupful  of  pearl  barley,  two  carrots 
sliced,  two  turnips  sliced,  two  onions  cut  small,  three  carrots 
grated,  the  white  part  of  a cabbage  chopped  very  small,  and  a 
small  quantity  of  parsley.  Season  with  pepper  and  salt.  Let 
this  boil  very  gently  for  three  hours  and  a half,  and  at  the  din- 
ner table  it  will,  most  likely,  by  all  who  are  fond  of  soups,  be 
pronounced  excellent. 

CHICKEN  SOUP. 

Boil  a pair  of  chickens  with  great  care,  skimming  constantly 
and  keeping  them  covered  with  water.  When  tender,  take  out 
the  chicken  and  remove  the  bone.  Put  a large  lump  of  butter 
into  a spider,  dredge  the  chicken-meat  well  with  flour,  and  lay 
in  the  hot  pan ; fry  a nice  brown,  and  keep  hot  and  dry.  Take 
a pint  of  the  chicken  water,  and  stir  in  two  large  spoonfuls  of 
curry  powder,  two  of  butter  and  one  of  flour,  one  teaspoonful 
of  salt  and  a little  cayenne;  stir  until  smooth,  then  mix  it  with 
the  broth  in  the  pot.  When  well  mixed,  simmer  five  minutes, 
then  add  the  browned  chicken.  Serve  with  rice. 

Remember,  to  make  soup  or  1 roth,  put  the  meat  and  vegeta- 
bles in  cold  water.  But  if  the  meat  is  to  be  eaten,  then  the 
water  must  be  boiling  before  the  meat  is  put  into  the  water. 
Same  with  fish  and  fowls. 


Granite  Iron  Ware  Cook  Book.  13 


FISH. 

BROOK  TROUT. 

If  small,  fry  them  with  salt  pork ; if  large,  boil,  and  serve 
with  drawn  butter. 

SAUCE  FOR  BOILED  FISH. 

To  one  teacup  of  milk,  add  one  teacup  of  water;  put  it  on 
the  fire  to  scald,  and  when  hot  stir  in  a tablespoon  of  flour, 
previously  wet  with  cold  water ; add  two  or  three  eggs ; season 
with  salt  and  pepper,  a little  celery,  vinegar  and  three  table- 
spoons of  butter.  Boil  four  or  five  eggs  hard,  take  off  the 
shells,  and  cut  in  slices,  and  lay  over  the  «ish.  Then  pour  over 
the  sauee  serve. 

BOILED  WHITE  FISH. 

Lay  the  fish  open;  put  it  in  a dripping  pan,  with  the  back 
down;  nearly  cover  with  water;  to  one  fish  put  two  tablespoons 
salt;  cover  tightly  and  simmer  (not  boil)  one  half-hour;  dress 
with  gravy,  butter  and  pepper;  garnish  with  sliced  eggs.  For 
sauce  use  a piece  of  butter  the  size  of  an  egg,  one  tablespoon 
of  flour,  one-half  pint  boiling  water;  boil  a lew  minutes,  and 
add  three  hard-boiled  eggs,  sliced. 

BAKED  FISH. 

Let  the  fhh  remain  in  cold  water,  slightly  salted,  for  an  hour 
before  it  is  time  to  cook  it ; place  the  gridiron  on  a dripping 
pan  with  a little  hot  water  in  it  and  bake  in  a hot  oven;  just 
before  it  is  done,  butter  it  well  on  the  top,  and  brown  it  nicely. 
The  time  of  baking  depends  upon  the  size  of  the  fish.  A small 
fish  will  bake  in  about  half  an  hour  and  a large  one  in  an  hour. 
They  are  very  nice  when  cooked  as  above  and  served  with  a 
sauce  which  is  made  from  the  gravy  in  the  dripping  pan,  to 
which  is  added  a tablespoon  of  catsup  and  another  of 
some  pungent  sauce  and  the  juice  of  a lemon.  Thicken  with 
brown  flour  moistened  with  a little  cold  water.  Garnish  hand- 
somely with  sprigs  of  parsley  and  currant,  jelly. 

* — 


* 


14  Granite  Iron  Ware  Cook  Book . 


SHELL  FISH. 

OYSTER  PATTIES. 

Stew  the  oysters ; take  the  broth  and  allow  the  yolk  of  one 
egg  to  every  dozen  of  oysters;  turn  off  the  broth  and  add  the 
eggs ; let  it  come  to  a boil ; then  turn  back  the  oysters  and  fill 
the  crust. 

OYSTER  DRESSING. 

One  quart  of  milk;  putin  kettle  on  the  stove;  take  nearly 
half  a cup  of  butter;  salt  and  pepper  to  taste ; break  in  crackers 
enough  to  thicken.  When  hot  put  in  one  pint  of  oysters,  stir 
well  and  then  it  is  ready  for  use. 

STEWED  OYSTERS. 

In  all  cases,  unless  shell  oysters,  wash  and  drain;  mix  half  a 
cup  of  butter  and  a tablespoon  of  corn  starch;  put  with  the 
oysters  in  a granite  sauce  pan;  stir  until  thevboil;  add  two 
cups  of  cream  or  milk;  salt  to  taste;  do  not  use  the  liquor  of 
the  oysters  in  either  stewing  orescaloping. 

FRICASSEED  OYSTERS. 

For  a quart  can,  drain  the  oysters  dry  as  possible;  put  a piece 
of  butter  the  size  of  an  egg  into  your  spider,  and  let  it  get 
quite  brown;  put  in  your  oysters;  as  soon  as  they  commemce 
to  cook  add  as  much  more  butter,  which  has  been  previously 
well  mixed  with  a teaspoonful  of  flour;  let  it  cook  a moment 
and  add  one  egg,  beaten  with  a teaspoonful  of  cream;  let  this 
cook  a moment  and  pour  all  over  toasted  bread. 

OYSTERS  ON  THE  SHELL. 

Wash  the  shells  and  put  them  on  hot  coals  or  upon  the  top 
of  a hot  stove,  or  bake  them  in  a hot  oven;  open  the  shells 
with  an  oyster  knife,  taking  care  to  lose  none  of  the  liquor, 
and  serve  quickly  on  hot  plates,  with  toast.  Oysters  may 
be  steamed  in  the  shells,  and  are  excellent  eaten  in  the  same 
manner. 


« 


Granite  Iron  Ware  Cook  Book. 


15 


SHELL  FISH  — continued. 
ROASTED  OYSTERS. 


Take  oysters  in  the  shell,  wash  the  shells  clean  and  lay  them 
on  hot  coals;  when  they  are  done  they  will  begin  to  open. 
Remove  the  upper  shell,  and  serve  the  oysters  in  the  lower 
shell,  with  a little  melted  butter  poured  over  each. 


ESCALOPED  OYSTERS. 


Butter  a pudding  dish,  roll  crackers  very  fine ; put  a layer  of 
crackers,  then  a layer  of  oysters;  season  with  salt  and  pepper  ; 
put  small  bits  of  butter  over  the  oysters;  fill  the  dish  nearly 
full,  having  crackers  on  top ; pour  in  sweet  milk  enough  to  soak 
the  crackers;  bake  nearly  an  hour.  If  too  dry  when  baking 
add  a little  more  milk  and  butter. 


TO  FRY  OYSTERS. 


Use  the  largest  and  best  oysters ; lay  them  in  rows  upon  a 
clean  cloth  and  press  another  upon  them,  to  absorb  the  mois- 
ture; have  ready  several  beaten  eggs,  and  in  another  dish  some 
finely  crushed  crackers;  in  the  frying  pan  heat  enough  butter 
to  entirely  cover  the  oysters;  dip  the  oysters  first  into  the  eggs, 
then  into  the  crackers,  rolling  it  or  them  over  that  they  may 
become  well  encrusted ; drop  into  the  granite  frying  pan  and 
fry  quickly  to  a light  brown.  Serve  dry  and  let  the  dish  be 
warm. 


OYSTERS. 


Drain  the  liquor  from  the  oysters.  Rub  a tablespoonful  of 
flour  into  a quarter  of  a pound  of  butter  for  each  hundred 
oysters ; a little  mace  or  nutmeg,  if  agreeable ; six  whole  white 
peppers;  salt  to  taste.  Bring  the  liquor  to  a boil,  then  add  the 
oysters,  and  as  soon  as  they  boil  up  once  add  the  butter  and 
flour;  stir  constantly,  and  when  boiling  add  half  a cup  of  rich 
cream  to  every  hundred  oysters.  Stir  all  well  together,  and 
serve  as'soon  as  cooked  enough,  which  will  be  after  adding  the 
cream,  as  soon  as  it  boils  up  once  thoroughly. 


« 


16  Granite  Iron  Ware  Cook  Book. 


POULTRY  AND  GAME. 


TO  BROIL  QUAIL  OR  WOODCOCK. 

After  dressing,  split  down  the  back,  sprinkle  with  salt  and 
pepper,  and  lay  them  on  a gridiron,  the  inside  down ; broil 
slow  at  first;  serve  with  cream  gravy. 

TO  ROAST  WILD  DUCK  OR  TEAL. 

After  dressing,  soak  them  over  night  in  salt  and  water,  to 
draw  out  the  fishy  taste.  Then  in  the  morning  put  them  into 
fresh  water,  changing  several  times  before  roasting.  Stuff  or 
not,  as  desired.  Serve  with  currant  jelly. 


CHICKEN  PIE. 

Boil  yourchickens  until  they  are  tender  and  season  highly; 
line  deep  pie  plates  with  a rich  crust;  take  the  white  meat  and 
a little  of  the  dark  off  from  the  bones;  put  into  the  pie  plates; 
pour  the  gravy  over  the  chicken,  add  butter  and  a little  flour; 
cover  with  the  crust;  bake  from  half  to  three-quarters  of  an 
hour. 

FRIED  CHICKEN. 

Cut  the  chicken  in  pieces,  lay  it  in  salt  and  water,  which 
change  several  times ; roll  each  piece  in  Hour;  fry  in  very  hot 
lard  or  butter;  season  with  salt  and  pepper;  fry  parsley  with 
them  also.  Make  a gravy  of  cream  seasoned  with  salt,  pepper 
and  a little  mace,  thicken  with  a little  flour  in  the  pan  in  which 
the  chickens  were  fried,  pouring  off  the  lard.  Use  a granite 
iron  fry  pan. 

CHICKEN  FRICASSEE. 


Cut  up  the  chickens  and  put  on  the  fire  in  a granite  kettle 
with  cold  water  sufficient  to  cover;  add  a little  salt  or  salt  pork 
sliced,  if  you  like;  boil  until  tender,  and  cut  up  and  put  in  a 
part  of  a head  of  celery.  When  tender,  have  ready  hot  baking- 
powder  biscuits  broken  open  and  laid  on  a platter;  on  this 
place  the  chicken ; thicken  the  gravy  with  flour  moistened  with 
water  or  milk,  and  pour  it  over  the  chicken  and  biscuits.*  If 


* 


s- 


Granite  Iron  Ware  Cook  Book . 17 


POULTRY  AND  GAME —continued. 
you  prefer,  use  a good-sized  piece  of  butter  to  season,  instead 
of  the  salt  pork.  Oysters  are  an  addition. 

BROILED  YENISON  STEAK. 

Broil  quickly  over  a clear  fire,  and  when  sufficiently  done  pour 
over  two  tablespoonfuls  of  currant  jelly  melted  with  a piece  of 
butter.  Pepper  and  salt  to  season.  Eat  while  hot,  on  hot 
plates. 

TO  ROAST  WILD  FOWL. 

The  flavor  is  best  preserved  without  stuffing.  Put  pepper, 
salt  and  a piece  of  butter  into  each.  Wild  fowl  require  much 
less  dressing  than  tame.  They  should  be  served  of  a fine  color 
and  a rich  brown  gravy.  To  take  off  the  fishy  taste  which  wild 
fowl  sometimes  have,  put  an  onion,  salt  and  hot  water  into  the 
dripping  pan,  and  baste  them  for  the  first  ten  minutes  with 
this,  then  take  away  the  pan  and  baste  constantly  with  butter. 

PRAIRIE  CHICKENS,  PARTRIDGES  AND  QUAILS. 

Clean  nicely,  using  a little  soda  in  the  water  in  which  they 
are  washed;  rinse  and  dry  them,  and  then  fill  them  with  dress- 
ing, sewing  them  up  nicely,  and  binding  down  the  legs  and 
wings  with  cords.  Put  them  in  a steamer  over  hot  water,  and 
let  them  cook  until  just  done.  Then  place  them  in  a pan  with 
a little  butter;  set  them  in  the  oven  and  baste  them  frequently 
with  melted  butter  until  of  a nice  brown.  They  ought  to  brown 
nicely  in  about  fifteen  minutes.  Serve  them  on  a platter,  with 
sprigs  of  parsley  alternating  with  currant  jelly. 

The  more  gently  meat  boils,  the  more  tender  it  will  become. 
Allow  twenty  minutes  for  boiling  each  pound  of  fresh  meat. 

Roast  meats  require  a brisk  fire.  Baste  often.  Twenty  min- 
utes is  required  for  roasting  each  pound  of  fresh  meat. 


» 


IRON 


Rice  or  Milk 
6 Sizes. 


KITCHEN  GOODS. 


Rice  or  Milk  Boilers. 
4 Sizes. 


Farina  Boilers. 
3 Sizes. 


Rice  or  Milk  Boilers. 
3 Sizes. 


3 


ffj S 

Granite  Iron  Ware  Cook  Book.  19 


MEATS. 

BOILED  TONGUE  WITH  TOMATO  SAUCE. 

Half  boil  a tongue,  then  stew  it  with  a sauce  made  of  a 
little  broth,  flour,  parsley,  one  small  onion,  one  small  carrot, 
salt  and  pepper,  and  one  can  of  tomatoes  cooked  and 
strained.  Lay  the  tongue  on  a dish  and  strain  the  sauce 
oyer  it. 

STAFFORDSHIRE  BEEFSTEAK. 

Beat  them  a little  with  a rolling  pin,  flour  and  season,  then 
fry  with  8 sliced  onion  of  a fine  light  brown;  lay  the  steaks  into 
a stew  pan,  and  pour  as  much  boiling  water  over  them  as  will 
serve  for  sauce;  stew  them  very  gently  half  an  hour  and  add  a 
spoonful  of  catsup  before  serving. 

A LA  MODE  BEEF. 

Take  a piece  of  beef  four  or  five  inches  thick,  and  with  a 
small  knife  make  small  holes  entirely  through  it  at  small  dis- 
tances apart.  Then  take  strips  of  fat  salt  pork,  roll  them  in 
pepper  and  cloves,  lay  on  a pan,  cover  closely,  and  put  over  in 
a steamer,  and  steam  for  three  hours.  When  done  thicken  the 
gravy  in  the  pan  with  a little  flour.  This  is  excellent  when  eaten 
as  cold  meat. 

HOW  TO  COOK  DRIED  BEEF. 

Heat  milk  and  water  (about  half  of  each),  and  thicken  with 
a beaten  egg  and  a little  flour;  when  nicely  boiled,  add  the  beef, 
which,  of  course,  should  be  sliced  as  thin  as  possible,  and  im- 
mediately remove  from  the  fire,  as  the  less  it  is  cooked  the 
better;  if  the  beef  is  very  salty,  it  will  need  freshening  in  a 
little  hot  water  before  going  into  the  gravy,  but  if  not  it  will 
season  it  just  right  without  freshening. 

BOILED  HAM. 


Soak  in  water  over  night.  N.ext  morning  wash  hard  with  a 
coarse  cloth  or  stiff  brush,  and  put  on  to  boil  with  plenty  of 
cold  water.  Allow  a quarter  of  an  hour  to  each  pound  in  cook- 


20  Granite  Iron  Ware  Cook  Book. 


MEATS  — CONTINUED. 

in g,  and  do  not  boil  too  fast.  Do  not  remove  the  skin  until 
cold;  it  will  come  off  easily  and  cleanly  then,  and  the  juices 
are  better  pre*  erved  than  when  it  is  stripped  hot.  Send  to  table 
with  dots  of  pepper  or  dry  mustard  on  the  top,  a tuft  of  fringed 
paper  twisted  about  the  shank,  and  garnished  with  parsley.  Cut 
very  thin  in  carving. 

SHEEP’S  BRAINS,  ROASTED  OR  BAKED. 

Four  or  six  brains  will  be  required  for  a dish.  Prepare  the 
brains  as  for  stewing,  and  procure  as  many  slices  of  bacon  as 
there  are  brains.  After  they  have  been  boiled  and  thrown  into 
cold  water,  drain  and  dry  them  perfectly;  brush  over  with  oil, 
and  roll  them  in  highly  seasoned  bread  crumbs.  Put  them  to 
the  bacon  before  the  fire  in  a Dutch  oven,  or  bake  in  a well- 
heated  oven,  burning  them  about  that  they  may  be  equally 
cooked,  and  basting  them  occasionally.  When  they  are  nicely 
browned,  take  them  up.  Lay  the  slices  of  bacon  on  toast,  put 
the  brains  upon  them,  and  send  sharp  sauce  or  tomato  sauce 
to  table  in  a tureen.  Time  to  bake,  thirty  to  forty  minutes. 
Probable  cost,  50  cents.  Sufficient  for  six  or  seven  persons. 

FRENCH  DAUBE. 

If  beef  is  poor  and  tough  it  is  made  palatable  by  this  French 
mode  of  cooking  it.  Season  a thick  steak  with  salt  and  pep- 
per, and  fry  slowly  in  a little  lard.  Turn  it  often,  so  that  both 
sides  may  be  cooked  alike  and  equally  browned.  When  well 
browned  add  a small  quantity  of  water,  half  a sliced  onion, 
some  minced  parsley  and  thyme,  thicken  with  a spoonful  of 
flour,  cover  close  and  leave  it  for  an  hour  on  the  back  of  the 
stove,  where  it  may  simmer  slowly;  after  this  has  been  done 
add  a pound  can  of  tomatoes,  then  let  the  daube  cook  about 
two  hours,  or  until  the  meat  is  ready  to  fall  to  pieces.  A good 
sized  porcelain-lined  pot  should  be  used  in  preparing  this  dish. 
We  have  never  tried  it,  but  are  assured  it  is  an  excellent  way 
to  dispose  of  poor  meat  and  make  it  quite  acceptable. 


Granite  Iron  Ware  Cook  Book.  21 


VEGETABLES. 

ENGLISH  POTATO  BALLS. 

Boil  some  potatoes  very  dry;  mash  them  as  smoothly  as 
possible;  season  well  with  salt  and  pepper;  warm  them  with 
an  ounce  of  butter  to  every  pound  of  potatoes,  and  a few  spoon- 
fuls of  good  cream;  let  them  cool  a little,  roll  them  into  balls; 
sprinkle  over  them  some  crushed  vermicelli  or  macaroni,  and 
fry  them  a light  brown. 

FRIED  NEW  POTATOES. 

Take  small  ones,  wash  and  scrape,  put  them  in  a sauce  pan  of 
cold  water,  bring  them  to  a boil,  drain,  wipe  with  a clean 
cloth.  Put  potatoes  and  two  tablespoons  of  butter  in  the  frying 
pan  and  cook  twenty  minutes;  watch  them,  and  when  they 
commence  to  brown,  turn  them  occasionally,  so  as  to  brown 
alike  on  all  sides.  Then  strain  off  the  butter,  sprinkle  with 
salt,  and  serve  in  a hot  dish. 

POTATOES  A LA  DUCHESSE. 

Take  eight  large  potatoes,  boiled  and  mashed  fine,  one  table- 
spoonful of  butter,  the  yolks  of  two  raw  eggs,  a little  salt;  stir 
all  together  over  the  fire,  then  set  it  away  to  cool.  When  quite 
cold,  roll  it  on  a board  with  flower  to  keep  from  sticking.  Make 
it  in  cake  or  any  form  you  wish.  Take  the  white  of  the  egg, 
beat  with  a little  water,  dip  in  the  potato  and  roll  in  bread  or 
cracker  crumbs.  Fry  in  hot  lard. 

TO  MAKE  A TIMBALE  OF  POTATOES. 

Cook,  drain,  mash,  and  pass  through  a fine  sieve  two  quarts 
oi  Irish  potatoes ; put  this  in  a saucepan,  with  six  ounces  of 
butter,  two  whole  eggs,  the  yolks  of  six  eggs,  salt,  pepper,  nut- 
meg and  a little  sugar;  have  a plain  two  quart  copper  timbale 
mould,  well  buttered  and  sprinkled  with  fresh  bread  crumbs ; 
put  the  preparation  in  it,  with  a little  more  bread  crumbs,  and 
bits  of  butter  on  the  top ; bake  for  half  an  hour  in  a moderately 


22  Granite  Iron  Ware  Cook  Book. 


VEGETABLES —continued. 

hot  oven;  before  serving  pass  the  blade  of  a knife  betWeen  the 
potatoes  and  the  mould,  turn  over  carefully,  and  in  a few  min- 
utes take  the  mould  off  and  serve. 

LIMA  BEANS. 

Shell,  wash,  and  put  into  boiling  water  with  a little  salt; 
when  boiled  tender,  drain  and  season  them,  and  either  dress 
with  cream,  or  large  lump  of  butter,  and  let  simmer  for  a 
few  moments. 

TOMATOES  SCALLOPED. 

Stew  and  season  a quart  of  tomatoes  to  your  taste ; add  butter, 
a little  chopped  onion,  and  salt  and  pepper  to  the  taste;  then 
grated  bread  crumbs  till  a stiff  batter.  Pour  into  a buttered 
pudding  dish— strew  the  top  thickly  with  crumbs,  and  bake 
twenty  minutes.  This  is  nice  as  a breakfast  dish  or  a dinner 
vegetable.  Take  then  some  scalloped  tomatoes,  when  left  over, 
make  into  round  croquettes,  and  fry  a nice  brown,  and  you  have 
another  dish.  Or  take  the  raw  tomatoes,  stew  a few  moments, 
well  seasoned,  and  stir  in  beaten  eggs,  in  proportion  of  three 
to  a quart,  and  bake,  and  you  have  still  another  variety. 

STEWED  CELERY. 

Break  apart  and  wash  very  carefully  three  heads  of  good 
celery;  cut  off  the  green  portions  and  leave  the  outside  stalks 
to  season  soups.  Cut  the  celery  into  pieces  an  inch  long,  and 
put  to  just  enough  boiling  water  to  cover  them;  add  salt  to  the 
water  before  putting  in  the  celery ; boil  slowly.  When  tender, 
drain  and  place  neatly  on  a vegetable  dish,  sprinkling  over  it 
some  black  pepper;  pour  off  part  of  the  water,  but  save  it,  in 
case  of  need,  till  the  stew  is  completed.  Wet  into  a smooth 
paste  a teaspoonful  of  corn  starch  and  add  the  same  quantity  of 
flour,  two  tablespoonfuls  of  butter  and  the  same  of  rich  cream; 
stir  this  into  the  water,  over  the  fire,  till  it  thickens,  and  then 
pour  over  the  celery.  If  too  thick  add  some  of  the  water  left 
over;  if  too  thin  for  your  wishes,  use  more  corn  starch  after 
making  it  into  a thin  paste. 


* 


Granite  Iron  Ware  Cook  Book.  23 


BREAD. 

CORN  BREAD. 

One  pint  sweet  milk,  one  pint  sour  milk,  one  pint  flour,  two 
pints  meal,  one  tablespoonful  syrup,  one  teaspoonful  salt,  one 
teaspoonful  soda.  Steam  three  hours. 

GRAHAM  BREAD. 

Three  pints  of  Graham  flour,  one  pint  of  wheat  flour,  one  cup 
yeast,  half  cup  molasses,  and  a teaspoonful  salt.  Mix  with 
lukewarm  water  as  stiff  as  you  can  stir  with  a spoon.  Let  it 
rise  over  night  and  bake  in  a moderately  hot  oven. 

RICE  BREAD. 

Boil  one  pound  of  whole  rice  in  milk  enough  to  dissolve  all 
the  grains,  adding  it,  boiling,  as  it  is  absorbed.  Have  four 
pounds  of  sifted  flour  in  a pan,  and  into  this  pour  the  rice  and 
milk,  adding  salt  and  a wineglassful  (large)  of  brewer’s  yeast. 
Knead,  and  set  to  rise  till  light.  Form  in  loaves,  and  bake. 

BOSTON  BROWN  BREAD. 

One  heaping  quart  of  rye  flour,  one  heaping  quart  of  Indian 
meal,  one  heaping  quart  of  Graham  flour,  scanty  quart  of  milk, 
scanty  quart  of  warm  water,  one  coffee-cup  of  molasses,  one 
coffee-cup  of  home-made  yeast,  one  teaspoonful  of  saleratus, 
one  dessert  spoonful  of  salt;  grease  an  iron  kettle,  pour  in  the 
mixture,  and  bake  six  or  seven  hours  in  a slow  oven. 

GRAHAM  CRACKERS. 

Seven  cups  graham,  one  cup  thick  sweet  cream  (or  butter), 
one  pint  sweet  milk,  two  teaspoonfuls  baking  powder;  rub  the 
baking-powder  into  the  flour;  add  the  cream  with  a little 
salt,  then  the  milk;  mix  well,  and  roll  as  thin  as  soda  crackers; 
cut  in  any  shape;  bake  quickly;  then  leave  about  the  stove  for 
a few  hours  to  dry  thoroughly. 

* * 


24  Granite  Iron  Ware  Cook  Book , 


BISCUITS,  MUFFINS,  ETC. 

FRENCH  BISCUIT. 

Two  cups  of  butter,  two  cups  of  sugar,  one  egg  (or  the  whites 
of  two),  half  a cup  of  sour  milk,  half  a teaspoon  of  soda,  flour 
to  roll ; sprinkle  with  sugar. 

WASHINGTON  BISCUIT. 

Make  one  pound  flour,  the  yolk  of  an  egg  and  some  milk 
into  a stiff  paste.  Knead  it  till  smooth,  roll  it  thin,  and  cut  it 
into  biscuits.  Bake  in  a slow  oven  till  dry  and  crisp. 

BUTTERMILK  BISCUITS. 

To  three  cupfuls  of  buttermilk  add  one  of  butter,  one  tea- 
spoonful of  cream  of  tartar,  half  a teaspoonful  of  soda,  a dessert 
spoonful  of  salt,  and  flour  enough  to  make  the  dough  just  stiff 
enough  to  admit  of  being  rolled  out  into  biscuits. 

RYE  BISCUITS. 

One  pint  milk,  yeast,  either  home-made  or  baker’s,  one  table- 
spoonful melted  butter,  and  three  tablespoonfuls  of  sugar;  stir 
in  flour  enough  to  make  as  stiff  as  can  be  stirred  with  a spoon. 

Let  it  rise  over  night,  and  the  next  morning  drop  it  into  well- 
buttered  gem-pans  or  biscuit  pans.  Bake  half  an  hour  in  as 
hot  an  oven  as  can  be  used  without  scorching. 

TEA  BISCUIT. 

One  quart  of  flour,  one  teaspoonful  salt,  one-half  teaspoonful 
sugar,  two  teaspoonfuls  baking  powder,  one  tablespoonful  lard, 
one  pint  milk.  Sift  together  flour,  salt,  sugar,  and  baking  pow- 
der, rub  in  the  lard  cold ; add  the  milk,  and  form  into  a smooth, 
consistent  dough.  Flour  the  board,  turn  out  the  dough,  roll  it 
out  to  the  thickness  of  three-quarters  of  an  inch,  cut  with 
small,  round  cutter;  lay  them  close  together  on  a greased 
baking  tin,  wash  over  with  milk;  bake  in  good  hot  oven  twenty 
minutes . 

© © 


GRANITE  IRON  KITCHEN  GOODS. 


Windsor  Preserving  Tea  Kettles.  4 Sizes.  Seamless  Convex 
Kettles.  10  Sizes.  Kettles.  8 Sizes. 


Seamless  Stove  Kettles.  Tea  Kettles.  6 Sizes.  Stove  Pots. 

4 Sizes  ± Sizes. 


Deep  Preserving  Tea  Kettles.  Lipped  Preserving 

Kettles.  8 Sizes.  1 Sizes.  Kettles.  12  Sizes. 


25 


26  Granite  Iron  Ware  Cook  Book. 


BISCUITS,  MUFFINS,  ETC.  - continued. 

RAISED  BISCUIT. 

One  quart  milk,  three-fourths  cup  lard  or  butter  (half  and 
half  is  good),  three-fourths  cup  yeast,  two  tablespoonfuls  white 
sugar,  one  teaspoonful  salt,  flour  to  make  a soft  dough;  mix 
over  night,  warming  the  milk  slightly  and  melting  the  butter; 
in  the  morning  roll  out  into  a sheet  three-quarters  of  an  inch 
thick;  cut  into  round  cakes;  set  them  closely  together  in  a 
pan;  let  them  rise  twenty  minutes;  bake  twenty  minutes. 

BAKING  POWDER  BISCUIT. 

One  pint  of  water,  one-half  cup  of  shortening  (half  lard  and 
half  butter),  one  teaspoonful  of  salt,  heaping  teaspoonful  of 
baking  powder.  Sift  your  flour  into  the  mixing  pan;  mix  the 
the  baking  powder  and  salt  into  the  centre  part  of  flour  the 
same  as  if  for  pie  crust;  mix  as  little  flour  as  possible,  just 
enough  to  be  able  to  roll  them  nicely;  scarcely  knead  them  at 
all;  bake  twenty  minutes  in  a hot  oven.  This  recipe  mak3s 
eighteen  biscuits. 

DELICIOUS  LIGHT  TEA  BISCUIT. 

Two  quarts  of  best  sifted  flour,  one  pint  of  sweet  milk,  in 
which  melt  one-quarter  of  a pound  of  butter,  one  teaspoon  of 
salt  in  the  milk,  one  teacup  of  fresh  yeast.  Make  a hole  in  the 
centre,  pour  in  the  yeast  (well  shaken),  stir  diligently  with  a 
fork.  Let  the  milk,  etc.,  be  just  blood- warm  (no  more),  then 
knead  as  bread.  Cut  it  across,  through  and  through,  with  a 
knife.  Let  it  rise  six  or  seven  hours,  as  it  may  require.  Take 
from  the  pan.  knead  it  well,  cut  in  small  cakes  and  put  to  rise 
in  pan  an  hour  or  more  before  baking.  This  recipe,  with 
additional  sugar  and  suitable  spices,  makes  excellent  family 
doughnuts. 

MARYLAND  BISCUIT. 

Rub  in  two  quarts  of  flour,  one  small  teacup  of  lard,  and  the 
usual  quantity  of  salt.  Mix  it  up  with  just  enough  water  to 
make  a stiff  dough,  and  beat  from  half  an  hour  to  an  hour.  It 

* * 


Granite  Iron  Ware  Cook  Book.  27 


BISCUITS,  MUFFINS,  ETC.  - continued. 
should  be  worked  until  the  blisters  are  constantly  snapping 
and  the  dough  i - waxy.  After  the  dough  is  once  mixed  there 
should  be  no  more  flour  worked  in.  When  it  is  all  right,  if 
you  break  off  a piece  quickly,  it  snaps  off  short,  and  in 
cutting  a piece  off  with  a sharp  knife  the  holes  or  pores  where 
you  have  cut  it  are  small  and  of  an  even  size.  Now  break  off 
the  dough  in  small  pieces,  and  work  each  piece  into  a nice 
biscuit  shape,  and  press  it  with  the  lower  part  of  the  thumb 
where  it  joins  the  hand  to  make  the  indentation;  prick,  and 
bake  quickly  in  a very  hot  oven.  The  biscuit  should  be  a 
light  brown  in  the  centre  of  the  top  and  on  the  bottom,  but 
not  all  over,  and  not  hard. 

CHARLOTTE’S  MUFFINS. 

One  quart  flour,  three  eggs,  white  and  yolks  beaten  separate- 
ly, three  cups  milk,  a little  salt.  Beat  thoroughly  and  bake 
quickly. 

MUFFINS. 

A quart  of  milk,  two  eggs,  butter  the  size  of  an  egg  melted 
in  the  milk,  a pound  of  flour,  two  teaspoonfuls  of  cream  of 
tartar  and  one  of  soda.  Bake  in  gem-pans  in  a quick  oven. 

SWEET  BREAKFAST  MUFFINS. 

Sift  two  teaspoonfuls  of  baking  powder  with  one  quart  of 
flour  ; add  one  cup  of  sugar ; rub  into  the  flour  a piece  of  butter 
the  size  of  an  egg,  then  stir  in  one  pint  of  milk.  Beat  free  from 
lamps  to  a smooth  batter.  Bake  in  muffin  rings  on  the  top  of 
the  stove  or  in  gem  irons  in  the  oven. 

MUFFINS. 

One  and  a half  pints  new  milk,  one  egg,  one  tablespoonful 
sugar,  one  tablespoonful  butter,  one  teaspoonful  salt,  one 
cake  yeast  (or,  better,  half  cup  home-made  yeast) ; mix  with 
flour  until  a very  stiff’  batter  is  formed;  leave  in  a warm  place 
during  the  night  and  bake  in  the  morning  in  rings. 


28  Granite  Iron  Ware  Cook  Book. 


BISCUITS,  MUFFINS,  ETC.  — continued. 

HOMINY  MUFFINS. 

Take  two  cups  of  fine  hominy  boiled  and  cold;  beat  it  smooth; 
stir  in  three  cups  of  sour  milk,  half  a cup  of  melted  butter,  two 
teaspoonfuls  of  salt,  and  two  tablespoonfuls  of  white  sugar; 
then  add  three  eggs  well  beaten,  one  teaspoonful  of  soda 
dissolved  in  hot  water,  and  one  large  cup  of  flour;  bake 
quickly. 

CORN  MEAL  MUFFINS. 

One  pint  corn  meal,  one  pint  flour,  one  tablespoonful  sugar, 
one  teaspoonful  salt,  three  teaspooni'uls  baking  powder,  one 
tablespoonful  lard,  two  eggs,  one  large  pint  of  milk.  Sift  to- 
gether corn  meal,  flour,  sugar,  salt,  and  baking  powder;  rub 
in  the  lard  cold,  add  the  eggs  beaten  and  the  milk ; mix  into  a 
batter  of  the  consistence  of  cup  cake;  fill  cold  muffin  cans, 
carefully  greased,  two-thirds  full,  and  bake  in  hot  oven  fif- 
teen minutes. 

FRENCH  ROLLS. 

One  pint  of  milk,  one  small  cup  of  home-made  yeast,  (you 
can  try  the  bakers’,)  flour  enough  to  make  a stiff  batter;  raise 
overnight;  in  the  morning  add  one  egg,  one  tablespoonful  of 
butter,  and  flour  enough  to  make  it  stiff  to  roll.  Mix  it  well 
and  let  it  rise,  then  knead  it  again  (to  make  it  fine  and  white,) 
roll  out,  cut  with  a round  tin  and  fold  over,  put  them  in  a pan 
and  cover  very  close.  Set  them  in  a warm  place  until  they  are 
very  light,  bake  quickly,  and  you  will  have  delicious  rolls. 

TEA  ROLLS. 

The  following  will  be  found  a good  recipe  fof  rolls:  Two 
quarts  of  flour,  into  which  rub  a large  teaspoonful  of  lard,  one 
pint  of  cold  boiled  milk,  one-quarter  of  a cup  of  sugar,  one- 
half  cup  of  yeast;  make  a hole  in  the  flour,  pour  in  the  liquid 
and  let  it  rise  over  night;  in  the  morning  knead,  and  let  it  rise 
until  noon;  then  knead  and  roll  out,  cut  out  with  a round 
cutter,  and  butter  one-half ; turn  the  other  half  over  on  to  it, 
and  let  it  rise  until  tea  time ; bake  in  a quick  oven. 


Granite  Iron  Ware  Cook  Book.  29 


BISCUITS,  MUFFINS,  ETC.  — continued. 

YIENNA  ROLLS. 

One  quart  flour,  half  teaspoonful  salt,  two  teaspoonfuls 
baking  powder,  one  tablespoonful  lard,  one  pint  milk.  Sift 
together  flour,  salt,  and  baking  powder ; rub  in  the  lard  cold ; 
add  the  milk,  and  mix  into  a smooth  dough  in  the  bowl / 
easily  to  be  handled  without  sticking  to  the  hands  and  board. 
Flour  the  board,  turn  it  out,  and  give  it  a quick  turn  or  two  to 
equalize  it;  then  roll  it  out  with  the  rolling  pin  to  the  thick- 
ness of  half  an  inch,  cut  it  out  with  a large  round  cutter,  fold 
one-haif  over  on  the  other  by  doubling  it,  lay  them  on  a greased 
baking  sheet  without  touching,  wash  them  over  with  a little 
milk  to  glaze  them,  and  bake  in  hot  oven  fifteen  minutes. 

POP-OYERS. 

One  cupful  of  milk,  one  egg,  one  cupful  of  flour,  and  a little 
6alt.  Beat  well  and  put  a tablespoonful  of  the  batter  in  very 
small  tin  pans.  Bake  quickly,  and  eat  immediately. 

RUSK. 

One  pint  of  milk,  one  teacupt'ul  of  yeast,  mix  it  thin;  when 
light  add  twelve  ounces  of  sugar,  ten  ounces  of  butter,  four 
eggs,  flour  sufficient  to  make  it  as  stiff  as  bread.  When  risen 
again,  mould  and  spread  it  on  tin. 

RUSK. 

Take  a piece  of  bread-dough  large  enough  to  fill  a quart 
bowl,  one  teacupful  of  melted  butter,  one  egg,  one  teaspoonful 
of  salaratus;  knead  quite  hard,  roll  out  thin,  lap  it  together, 
roll  to  the  thickness  of  a thin  biscuit,  cut  out  with  a biscuit 
mould,  and  set  it  to  rise  in  a warm  place.  From  twenty  to 
thirty  minutes  will  generally  be  sufficient.  Bake  them  and  dry 
thoroughly  through,  and  you  will  have  an  excellent  rusk  to 
eat  with  your  coffee.  You  can  make  them  with  hop  yeast,  and 
sweeten  them,  too,  if  you  desire.  Milk  yeast  may  be  used. 


* m 

30  Granite  Iron  Ware  Cook  Book. 


ENTREES. 

DEVILED  BEEF. 

Take  slices  of  cold  roast  beef,  lay  them  on  hot  coals,  and 
broil;  season  with  pepper  and  salt,  and  serve  while  hot,  with  a 
small  lump  of  butter  on  each  piece 

VEAL  COLLOPS. 

Cut  veal  from  the  leg  or  other  lean  part  into  pieces  the  size 
of  an  oyster.  Have  a seasoning  of  pepper,  salt  and  a little  mace 
mixed,  rub  some  over  each  piece;  then  dip  in  egg,  then  into 
cracker  crumbs,  and  fry  as  you  do  oysters.  They  both  look  and 
taste  like  oysters. 

IRISH  STEW. 

Take  mutton  chops,  cover  well  with  water,  and  let  them 
come  to  a boil;  pour  this  off  and  add  more  water;  then  a lump 
of  butter  the  size  of  an  egg,  two  table spoonsfuls  of  flour,  one 
teacupful  of  milk,  season;  potatoes,  and  two  small  onions. 
Boil  until  the  potatoes  are  done. 

BARBECUED  HAM. 

Cut  your  raw  ham  in  slices;  soak  in  scalding  water  for  half 
an  hour;  then  lay  the  slices  flat  in  a frying  pan,  pepper  each, 
and  spread  on  each  one-fourth  teaspoon  of  made  mustard.  Pour 
in  vinegar  in  proportion  of  half  a teaspoonful  to  a slice ; fry 
quickly,  turning  over.  When  done,  take  out  and  serve  on  a 
dish;  add  to  the  gravy,  half  a glass  of  wine,  and  a teaspoon  of 
sugar;  boil  up  once  and  pour  over  the  meat. 

CORNED  BEEF  HASH. 

One  and  one-half  pounds  nice  corned  beef,  boiled  tender  and 
chopped  fine;  one  third  more  potatoes  when  chopped  than 
meat;  three  large  onions,  sliced  fine  and  browned  in  butter, 
and  when  tender  add  the  meat  and  potatoes,  well  seasoned 
with  salt  and  pepper;  enough  water  to  moisten.  A small  red 
pepper  chopped  fine  is  a great  improvement  It  is  good  without 
onions  also,  and  milk  is  better  than  water  to  moisten. 


Granite  Iron  Ware  Cook  Book . 


31 


ENTREES  — continued. 

HAM  TOAST. 

Mix  with  one  tablespoonful  of  finely-chopped  or  grated  bam, 
the  beaten-up  yolk  of  an  egg,  and  a little  cream  and  pepper ; 
heat  over  the  fire,  and  then  spread  the  mixture  either  on  hot 
buttered  toast,  or  on  slices  of  bread  fried  quite  crisp  in  butter  ; 
serve  very  hot. 

BOSTON  BAKED  BEANS. 

Soak  over  night  one  pound  of  beans  in  clear  water;  in  the 
morning  parboil  the  beans,  and  at  the  same  time,  in  another 
dish,  parboil  a piece  of  salt  pork  about  three  inches  long  and 
wide  and  thick;  drain  off  the  water  from  the  beans  and  pork; 
put  both  together  in  a deep  pan  with  the  pork  at  the  top; 
season  with  one  tab  espoonful  of  molasses,  and  bake  for  sev- 
eral hours ; add  a little  water  when  they  are  put  in  to  bake. 

LAMB  STEWED  WITH  PEAS. 

Cut  the  scrag  or  breast  of  lamb  in  pieces,  and  put  in  a stew- 
pan,  with  just  water  enough  to  cover  it.  Cover  the  pan  and  let 
it  simmer  or  stew  for  twenty  minutes.  Take  off  the  scum,  add 
a tablespoon  salt  and  a quart  of  shelled  peas.  Cover  the  stew- 
pan,  and  let  them  stew  for  half  an  hour.  Mix  a tablespoon  of 
flour  with  a quarter  pound  butter  and  stir  with  the  stew.  Let 
it  simmer  for  ten  minutes.  Serve  with  new  potatoes  boiled; 
add  a little  mace  and  pepper,  if  you  like  these  flavors. 

TEAL  CROQUETTES. 

Take  very  fine  minced  veal,  moisten  it  with  cream  and  a 
beaten  egg;  season  with  salt,  sweet  marjoram  and  a little 
pounded  mace ; form  into  small  cones  either  by  hand  or  in  a 
wine  glass;  crumb  the  outside  and  fry,  or  else  set  in  the  oven 
and  bake,  basting  frequently. 

RICE  CROQUETTES. 

Boil  half  a pound  of  rice  till  quite  soft  and  dry,  mix  with  it  a 
tablespoonful  of  grated  cheese,  with  a small  teaspoonful  of 

& 


GRANITE  IRON  KITCHEN  GOODS. 


Shallow  Stew  Pans.  4 Sizes.  Colanders.  4 Sizes. 


Stove  Sauce  Pans,  i Sizes. 


Beaded  Strong  Sauce  Pans.  6 Sizes. 


Fry  Pans.  9 Sizes.  Mixing  Bowls.  5 Sizes. 

32 


Granite  Iron  Ware  Cook  Book.  33 


ENTREES  — continued. 

powdered  mace,  and  sufficient  butter  to  moisten  it.  Take  a 
portion  the  size  of  a hen’s  egg,  and  shape  it  into  the  form  of  a 
pear  or  egg.  Brush  over  with  yolk  of  egg,  and  roll  in  cracker 
or  bread  crumbs.  Fry  these  croquettes  in  boiling  lard.  Very 
good  may  be  made  without  the  cheese,  substituting  the  yolks 
of  several  eggs  with  the  addition  of  a little  more  butter,  when 
they  may  also  be  fried,  if  you  choose,  in  little  round'  fiat 
cakes. 

MEAT  CROQUETTES. 

Use  cold  roast  beef,  chop  it  fine,  season  with  pepper  and  salt, 
add  one-third  the  quantity  of  bread  crumbs,  and  moisten  with 
a little  milk;  have  your  hands  floured,  rub  the  meat  into  balls, 
dip  it  into  beaten  egg,  then  into  fine  pulverized  cracker,  and 
fry  in  butter;  garnish  with  parsley. 


CROQUETTE. 

Take  cold  veal,  chicken,  or  sweat-breads,  a little  of  each,  or 
separately,  cut  very  fine  a little  fat  and  lean  of  ham,  half  the 
quantity  of  the  whole  of  bread  crumbs,  two  eggs,  butter  the 
size  of  an  egg,  pepper,  salt,  and  a little  mustard.  Knead  like 
sausage  meat,  adding  a little  cream;  form  in  any  shape,  dip  in 
egg,  and  then  roll  in  cracker  crumbs ; fry  in  lard  until  a light 
brown.  Dry  them  in  the  oven.  Celery  or  mushrooms  are  an 
improvement. 

CHICKEN  CROQUETTES. 


One  cold,  boiled  chicken,  chopped  fine;  then  take  a pint  of 
sweet  milk,  and  when  the  milk  is  boiled,  stir  into  it  two  large 
tablespoonsful  of  flour,  made  thin  in  a little  cold  milk  ; after 
the  flour  is  well  cooked  with  the  milk,  put  in  a piece  of  butter 
the  size  of  an  egg,  add  salt  and  cayenne  pepper;  stir  all  well 
into  the  chicken;  roll  up  with  your  hand,  and  dip  first  into  an 
egg  beaten  up,  then  into  crackers  rolled  fine,  and  fry  in  hot 
hot  tallow  (fresh  tallow,  half  and  half  lard,  is  very  nice). 


* 


-m 


2 


34  Granite  Iron  Ware  Cook  Book . 


ENTREES  — continued. 

, SWISS  MEAT  OMELETTES. 

A good  way  to  use  cold  meats.  Cold  meat  chopped  fine  with 
raisins,  alispice, nutmeg,  salt,  lemon  peel  and  juice.  Add  one 
egg,  one  teaspoonful  sugar,  cloves.  The  above  mixture  is  the 
middle  of  the  omelettes.  Three  eggs,  one  pint  milk,  two  tea- 
cupfuls flour;  make  the  hatter  thin.  Fry  in  a little  lard;  put  a 
spoonful  of  the  chopped  meat  in  the  centre  and  fold  the  batter 
around  it  once. 

BEEF  OMELETTE. 

Four  pounds  of  round  beef,  uncooked,  chopped  fine;  six 
eggs  beaten  together;  five  or  six  soda  crackers  rolled  fine;  little 
butter  and  suet,  pepper,  salt  and  sage,  if  you  choose  ; make 
two  loaves,  roll  in  cracker;  bake  about  an  hour;  slice  when 
cold. 

TOMATO  OMELETTE. 

One  quart  of  tomatoes,  chopped  finely  (after  the  skin  is  re- 
moved), and.  put  into  a sauce-pan  with  two  finely-chopped 
onions,  a little  butter,  salt  and  pepper,  one  cracker  pounded 
finely,  cover  tight,  and  let  it  simmer  about  an  hour;  beat  five 
eggs  to  a froth;  have  your  griddle  hot;  grease  it  well  ; stir 
your  eggs  into  the  tomato,  beat  together,  and  pour  into  the 
griddle;  brown  on  one  side,  fold,  and  brown  on  the  other.  To 
be  served  hot. 

OYSTER  OMELETTE. 

Allow  for  every  six  large  oysters  or  twelve  small  ones,  one 
egg,  remove  the  hard  part  and  mince  the  rest  very  fine ; take 
the  yolks  of  eight  eggs  and  whites  of  four,  beat  till  very  light, 
then  mix  in  the  oysters,  season  and  beat  up  all  thoroughly;  put 
into  a skillet  a gill  of  butter,  let  it  melt;  when  the  butter  boils, 
skim  it  and  turn  in  the  omelette,  stir  untii  it  stiffens,  fry  light 
brown;  when  the  under  side  is  brown,  turn  on  to  a hot  platter. 
If  wanted  the  upper  side  brown,  hold  a red-hot  shovel  over  it. 


■8 


8- 


* 

Granite  Iron  Ware  Cook  Book.  35 


PUDDINGS. 

STRAWBERRY  SAUCE. 

Rub  half  a cup  of  butter  and  one  cup  of  sugar  to  a cream ; 
add  the  beaten  white  of  an  egg,  and  one  cup  of  strawberries 
thoroughly  mashed. 

CHOCOLATE  PUFFS. 

One  pound  sugar  sifted,  one  of  chocolate  chopped  very  fine; 
mix  together;  beat  the  white  of  an  egg,  and  stir  in  your  choco- 
late and  sugar;  continue  to  beat  until  stiff  paste;  sugar  your 
paper,  drop  them  on  it,  and  bake  in  a slow  oven. 

SARATOGA  PUDDING. 

Mix  four  tablespoonfuls  of  corn  starch  in  one  quart  cold  milk. 
Stir  until  it  boils.  When  cool,  stir  in  two  tablespoonfuls  white 
sugar,  six  eggs,  whites  and  yolks  beaten  separately.  Put  in  a 
large  pudding-dish,  place  in  a pan  of  water,  bake  one  and  a 
half  hours. 

Sauce.— One  cup  sugar,  half  cup  butter,  the  yolks  of  two 
eggs,  one  glass  wine.  Rub  sugar  and  butter  to  a cream,  add 
eggs  and  half  the  wine.  Put  the  dish  in  boiling  water,  stir  ten 
minutes,  add  the  rest  of  the  wine,  and  serve. 

RHUBARB  PUDDING. 

Line  your  pudding-dish  with  slices  of  bread  and  butter,  cover 
with  cut  up  rhubarb,  strewed  with  sugar,  then  slices  of  bread 
and  butter,  and  so  on  alternately  until  your  dish  is  full,  having 
the  rhubarb  and  sugar  on  top ; cover  with  a plate  and  bake  half 
an  hour.  Eat  it  warm. 

FIG  PUDDING. 

One-fourth  pound  of  figs  chopped  fine,  one-fourth  pound 
bread-crumbs,  one-fourth  pound  sugar  (brown),  one-fourth 
pound  suet,  one-fourth  pound  candied  lemon  peel  and  citron, 
one  nutmeg,  and  five  eggs ; mix  thoroughly,  put  into  a mould, 
and  boil  or  steam  four  hours. 


■» 


36 


Granite  Iron  Ware  Cook  Book. 


PUDDINGS  — CONTINUED. 

PLUM  PUDDING. 


One  pint  chopped  suet,  one  pint  sour  apples,  one  pint  raisins, 
one  pint  currants,  one-half  pint  sugar,  one-half  pint  sweet 
milk,  one  cup  of  citron;  heat  eight  eggs  and  mix  with  the 
above,  and  add  sufficient  flour  to  make  it  stick  together;  boil 
three  hours  in  a cloth  bag.  Serve  with  brandy  sauce. 


FROSTED  LEMON  PUDDING, 


Take  a pint  of  bread  or  cake  crumbs,  a quart  of  milk,  the 
juice  and  grated  peel  of  a lemon,  the  yoljs  of  three  eggs,  and 
sweeten  to  the  taste.  When  baked,  cover  over  with  jelly, 
make  a frosting  of  the  whites  of  the  eggs  and  sugar,  pour  over 
the  top,  and  set  in  the  oven  a few  minutes  to  brown. 


MARTEN  PUDDING 


One  teaspoon  of  salt,  one  cup  suet,  one  cup  milk,  one  cup 
sugar,  three  cups  flour,  two  or  three  eggs,  one  cup  raisins,  one 
cup  currants,  one-fourth  lb.  citron,  one  teaspoon  soda,  two  tea- 
spoons cream  tartar  or  baking  powder;  boil  steadily  for  two 
hours;  it  can  then  stand  back  and  simmer  for  any  length  of 
time  you  choose  to  leave  it. 


APPLE  TAPIOCA  PUDDING 


One  cup  of  tapioca  soaked  over  night  in  six  cups  of  water; 
next  morning  add  about  six  large  tart  apples,  chopped  very 
fine,  (or  more,  according  to  the  size,)  then  one  cup  of  white 
sugar;  bake  slowly  about  four  hours;  to  be  eaten  either  warm 
or  cold,  with  cream.  Very  delicate  for  invalids.  Or  you  can 
pour  the  tapioca  over  whole  cored  apples. 


COTTAGE  PUDDING. 


One  cup  of  sugar;  one  tablespoonful  of  butter;  two  eggs; 
one  cup  sweet  milk;  three  cups  flour,  or  enough  to  make  a 
tolerably  stiff  batter;  one-half  teaspoon  of  soda;  one  teaspoon 
of  cream  tartar,  sifted  with  the  flour;  one  teaspoon  of  salt. 


*■ 


i 

3 i 

Granite  Iron  Ware  Cook  Book.  37 

B 

PUDDINGS  — CONTINUED. 

Rub  the  butter  and  sugar  together,  beat  in  the  yolks,  then  the 
milk  and  soda,  the  salt  and  the  beaten  whites,  alternately  with 
the  flour.  Bake  in  a buttered  mould;  turn  out  upon  a dish ; 
cut  iu  slices,  and  eat  with  liquid  sauce.  This  is  simple,  but 
very  nice  pudding. 

RICE  PUDDING  WITHOUT  EGGS. 

Two  quarts  of  milk,  half  a teacup  of  rice,  a little  less  than  a 
teacup  of  sugar,  the  same  quantity  of  raisins,  a teaspoon  of 
cinnamon  or  allspice ; wash  the  rice  and  put  it  with  the  rest 
of  the  ingredients  into  the  milk;  bake  rather  slowly  frcm  two 
to  three  hours;  stir  two  or  three  times  the  first  hour  of  baking. 

If  properly  done,  this  pudding  is  delicious. 

CHOCOLATE  PUDDING. 

One  quart  milk,  three  tablespoons  sugar,  four  tablespoons 
corn  starch,  two  and  a half  tablespoons  chocolate;  scald  the 
milk  over  boiling  water;  dissolve  the  corn  starch  in  a little 
scalded  milk,  and  before  it  thickens  add  the  chocolate  dissolved 
in  boiling  water;  stir  until  sufficiently  cooked.  Use  with 
cream,  or  sauce  of  butter  and  sugar  stirred  to  a cream. 

SNOW  PUDDING. 

One-half  package  Coxe’s  gelatine;  pour  over  it  a cup  of  cold 
water  and  add  one  and  one-half  caps  of  sugar;  when  soft,  add 
one  cup  boiling  water,  juice  of  one  lemon  and  the  whites  of 
four  well  beaten  eggs ; beat  all  together  until  very  light ; put  in 
glass  dish  and  pour  over  it  custard  made  as  follows:  One  pint 
milk,  yolks  of  four  eggs  and  grated  rind  of  one  lemon;  boil. 
Splendid 

PUFF  PUDDING. 

One  cup  sour  cream,  soda  and  salt  as  for  biscuit;  stir  in  flour 
till  e tiff  as  you  can  stir;  then  spread  in  a two  quart  pudding- 
pan,  set  in  the  oven  and  let  it  brown;  take  three  nice  tart 
apples,  stewed  smooth;  add  one  tablespoonful  of  butter,  one- 

3, 

SJ  £ 

IS 

8 

38  Granite  Iron  Ware  Cook  Book. 

i 

* 

PUDDINGS  — CONTINUED. 

half  cup  sugar,  yolk  of  one  egg ; put  the  mixture  in  the  pudding 
pan  and  return  to  the  oven ; when  done,  beat  the  white  of  an 
egg  in  two  tablespoons  of  sugar ; season  to  taste,  then  return 
to  oven  and  let  the  top  brown  again.  To  be  eaten  with  sauce 
or  cream. 

CREAM  PUDDING. 

Beat  together  half  a pint  of  cream,  an  ounce  and  a half  of 
sugar,  the  yolks  of  three  eggs,  and  a little  grated  nutmeg. 
Beat  the  whites  stiff,  and  stir  in  the  last  thing— stirring  lightly. 
Sprinkle  some  fine  crumbs  of  stale  bread  over  a well-buttered 
plate,  about  the  thickness  of  common  pastry.  Pour  in  the 
beaten  eggs,  cream  and  sugar,  cover  the  top  with  more  fine 
bread  crumbs,  and  bake. 

BREEZE  PUDDING. 

Dissolve  one-half  a box  of  gelatine  in  a pint  of  boiling  water; 
add  two  cupfuls  of  sugar  and  the  juice  of  two  lemons ; after  this 
has  become  cool  (not  cold),  break  into  it  the  whites  of  three 
eggs;  beat  all  to  a stiff  froth;  make  a soft  custard  with  the 
yolks  of  the  eggs,  adding  three  other  and  a quart  of  milk;  pour 
the  whites  into  moulds,  and,  when  ready  for  use,  turn  them  out, 
pouring  the  custard  over. 

DELMONICO  PUDDING. 

A quart  of  milk,  three  tablespoonfuls  corn  starch.  Mix  the 
starch  with  cold  water,  and  stir  into  the  boiling  milk.  Mix  six 
tablespoonfuls  of  white  sugar  with  the  yolks  of  five  eggs  and 
pour  into  the  starch.  Put  into  a pudding  dish,  and  bake.  Beat 
the  whites  of  five  eggs  with  six  tablespoonfuls  of  sugar,  and 
flavor  with  vanilla;  drop  with  a spoon  on  the  Dudding,  and 
brown  slightly  in  the  oven. 

TRANSPARENT  PUDDING. 

Beat  eight  eggs  very  well ; put  them  into  a stew  pan,  with 
half  a pound  of  sugar  pounded  fine,  the  same  quantity  of  butter, 

3 8 

3 

GKANITE  IKON  KITCHEN  GOODS 


Seamless  Water 
Buckets,  with  Foot. 
7 Sizes. 


Seamless  Covered 
Buckets.  8 Sizes 


Lipped  Water 
1 Size. 


Seamless  Water 
Buckets.  7 Sizes. 


Seamless  Flaring 
Water  Pails. 

6 Sizes. 


39 


40  Granite  Iron  Ware  Conk  Book. 


PUDDINGS  — CONTINUED. 

and  some  nutmeg  grated;  set  it  on  the  fire,  and  keep  stirring  it 
till  it  thickens ; put  a rich  puff  paste  round  the  edge  of  the 
dish;  pour  in  the  pudding  when  cool,  and  bake  it  in  a moderate 
oven.  It  will  cut  light  and  plear.  You  may  add  candied 
orange  and  citron  if  you  like. 

APPLE  PUDDING. 

Pare  eight  or  nine  juicy  apples  and  core  them  whole.  Put 
them  into  a pudding-dish  half  filled  with  water,  cover  closely 
and  set  into  the  oven  until  tender.  Drain  off  the  water,  fill  each 
apple  with  jelly,  and  season  with  any  spice  preferred.  Let 
them  stand  until  cool.  Scald  one  pint  of  milk,  into  which  stir 
one-half  pound  of  macaroons  pounded  fine,  a little  salt,  a table- 
spoonful of  corn  starch,  three  tablespoonfuls  of  sugar.  Boil 
all  together  a minute  or  two,  and  when  cool  beat  in  the  whites 
of  three  eggs,  beaten  to  a stiff  froth.  Pour  over  the  apples 
and  bake  twenty  or  thirty  minutes.  Eat  with  cream. 

THE  QUEEN  OF  PUDDINGS. 

One  and  one-half  cup  white  sugar  ; two  cups  fine  dry  bread 
crumbs;  five  eggs;  one  tablespoon  of  butter;  vanilla,  rose- 
water, or  lemon  seasoning;  one  quart  fresh  rich  milk,  and  one- 
half  cup  jelly  or  jam.  Rub  the  butter  into  a cup  of  sugar;  beat 
the  yolks  very  light,  and  stir  these  together  to  a cream.  The 
bread  crumbs,  soaked  in  milk,  come  next,  then  the  seasoning. 
Bake  this  in  a buttered  pudding-dish— a large  one  and  but  two- 
thirds  full — until  the  custard  is  “ set.11  Draw  to  the  mouth  of 
the  oven,  spread  over  with  jam  or  other  nice  fruit-conserve. 
Cover  this  with  a meringue  made  of  the  whipped  whites  and 
half  a cup  of  sugar.  Shut  the  oven  and  bake  until  the  maringue 
begins  to  color.  Eat  cold,  with  cream.  You  may,  in  straw- 
berry season,  substitute  the  fresh  fruit  for  preserves.  It  is  then 
truly  delightful. 


Granite  Iron  Ware  Cook  Book. 


41 


» 


■* 


SALADS. 

POTATO  SALAD. 

Small  onions  sliced  and  cold  boiled  potatoes,  over  which 
pour  the  simple  dressing. 

TRAVELING  LUNCH. 

Chop  sardines,  ham  and  a few  pickles  quite  fine;  mix  with 
mustard,  pepper,  catsup,  salt  and  vinegar;  spread  between 
b^ead  nicely  buttered.  This  is  to  be  cut  crosswise,  like 
jelly  cake. 

DRESSING  FOR  SAL  ID. 

Two  raw  eggs,  one  tablespoon  of  butter,  eight  tablespoons 
of  vinegar,  one-half  teaspoon  of  mustard;  put  in  a bowl  over 
boiling  water  and  stir  until  it  becomes  like  cream;  pepper  and 
salt  to  your  taste 

TOMATO  SALAD. 

Twelve  tomatoes,  peeled  and  sliced;  four  eggs,  boiled  hard; 
one  egg  (raw)  well  beaten;  one  teaspoon  salt;  one-half  teaspoon 
cayenne  pepper;  one  teaspoon  sugar;  one  teacup  of  vinegar; 
set  on  ice  to  become  perfectly  cold. 

LETTUCE  SALADS. 

Serve  with  simple  dressing,  and  garnish  with  hard-boiled 
eggs. 

Lettuce,  cold  boiled  potatoes,  and  cold  boiled  beets;  potatoes 
in  the  centre,  beets  next,  and  lettuce  around  the  edge  of  the 
dish.  Simple  dressing. 

CHICKEN  SALAD. 

Two  chickens,  chopped  coarse;  eight  heads  of  celery,  three 
eggs,  one  pint  vinegar,  one  tablespoon  flour,  one  tablespoon 
sugar;  rub  the  yolks  of  the  eggs  to  a fine  powder,  then  add  the 
salt,  mustard  and  oil,  mixing  well  together;  then  add  the 
cream,  and  after  that  the  vinegar  and  raw  egg. 


42  Granite  Iron  Ware  Cook  Book. 


SALADS  — CONTINUED. 

CELERY  SALAD. 

One  head  of  cabbage,  theree  bunches  of  celery,  chopped 
very  fine.  Take  one  teacupful  of  vinegar,  lump  of  butter  size 
of  an  egg,  yolks  of  two  eggs;  one  teaspoonful  mustard,  one  of 
salt,  pinch  of  cayenne  pepper,  two  teaspoonfuls  of  sugar.  Mix 
these  well;  put  the  mixture  on  the  stove  and  heat  until  it  thick- 
ens, stirring  all  the  time;  when  cold,  add  two  tablespoonfuls 
of  rich  sweet  cream.  Pour  over  the  salad;  if  not  moist  enough, 
add  cold  vinegar. 

LOBSTER  SALAD. 

To  a three-pound  lobster  take  the  yolk  of  one  raw  egg,  beat 
very  lightly,  then  take  the  yolks  of  thre'e  hard  boiled  eggs  (cold), 
and  add  to  the  raw  yolk,  beating  all  the  time ; add,  gradually, 
a few  drops  at  a time,  one-half  bottle  of  the  finest  olive  oil, 
still  stirring  all  the  time,  then  add  one  and  a half  tablespoonfuls 
of  the  best  English  mustard,  salt  and  pepper  to  taste ; beat  the 
mixture  until  light,  add  a tablespoonful  of  strong  vinegar. 
Cut  the  lobster  into  small  pieces  and  mix  with  it  salt  and 
pepper,  pour  over  it  the  dressing  just  before  sending  to  the 
table;  garnish  with  the  white  of  egg  (boiled),  celery  tops,  and 
the  small  claws. 

SALAD  DRESSING. 

Take  the  yolks  of  two  raw  eggs,  beat  them  with  one  teaspoon 
of  made  mustard;  this  mustard  should  be  mixed  with  water, 
not  vinegar;  then  add  to  this,  drop  by  drop,  olive  oil,  stirring 
constantly  until  the  mixture  becomes  very  thick;  then  add 
two  teaspoons  of  powdered  sugar  and  a scant  one  of  salt;  mix 
thoroughly;  squeeze  in  the  juice  of  one  lemon;  beat  well,  and 
if  too  thick,  thin  with  a little  sweet  cream.  If  preferred,  omit 
the  lemon  and  cream,  and  use  vinegar.  This  dressing  with 
lettuce,  celery,  or  potato,  makes  a delicious  salad.  If  needed 
for  chicken  salad,  the  yolks  of  hard  boiled  eggs  added  make  it 
richer.  Garnish  lettuce  with  nasturtium  blossoms  and  sliced 
lemon.  Garnish  potatoes  with  cold  boiled  beets,  chopped  pars- 
ley and  sliced  lemon. 

m- 


•8S 


* * 

Granite  Iron  Ware  Cook  Book.  43 


CAKES. 

CURRANT  CAKE. 

One  and  one-half  pounds  of  flour,  one  pound  sugar,  three- 
fourths  pound  butter,  seven  eggs,  one  gill  milk,  one-half  tea- 
spoon saleratus,  one  pound  currants. 

GOLD  CAKE. 

One  and  one-half  cups  sugar,  one-half  cup  butter,  one  cup 
sweet  milk,  one  teaspoon  cream  tartar,  one-half  teaspoon  soda, 
nutmeg,  three  cups  flour,  yolks  of  six  eggs. 

SILTER  CAKE. 

One  and  one-half  cups  sugar,  one-half  cup  butter,  one  cup 
sweet  milk,  one-half  teaspoon  soda,  one  teaspoon  cream  tartar, 
whites  of  six  eggs  beaten  to  a froth,  and  three  cups  flour. 

POUND  CAKE. 

One  pound  of  flour,  one  of  sugar,  ten  eggs;  beat  the  yolks 
and  sugar  together ; add  one  pound  of  butter,  putting  in  the 
whites  beaten  to  a froth,  and  the  flour  last.  Very  nice,  baked 
in  small  patty  pans  and  frosted. 

SPICE  CAKE. 

One  cup  of  molasses,  one  cup  of  sugar,  two-thirds  of  a cup 
of  butter,  one  cup  of  sour  milk,  three  eggs,  one  teaspoonful 
soda,  one  teaepoonful  nutmeg,  one  and  one-half  teaspoonfuls 
cinnamon,  one  teaspoonful  of  cloves,  three  cups  of  flour. 

MACAROONS. 

One  pound  of  sugar,  one  pound  of  shelled  almonds,  and  the 
whites  of  four  eggs.  Put  the  almonds  into  hot  water  until  the 
skins  will  slip  off  easily;  then  dry,  and  beat  them  to  a paste 
with  a little  rose  water  or  oil  of  lemon  to  prevent  their  oiling. 
Beat  the  eggs  till  perfectly  dry  and  light  before  putting  them 
to  the  above,  and  bake  in  small  cakes  in  a slow  oven. 

2< 


80 


* * 

44  Granite  Iron  Ware  Cook  Book. 


CAKES  — CONTINUED. 

DATE  CAKE. 

Two  cupfuls  of  brown  6ugar,  a cupful  of  molasses,  a cupful 
of  butter,  a cupful  of  cider,  three  eggs,  a teaspoonful  each  of 
cinnamon  and  cloves,  a little  nutmeg,  a teaspoonful  of  soda,  a 
pound  of  dates  stoned  and  chopped,  and  flour  to  mix  pretty  stiff. 

FRENCH  FROSTING. 

Take  half  a pound  of  powdered  sugar,  and  four  spoonfuls  rose 
water,  the  juice  of  one  lemon,  and  the  whites  of  two  eggs. 
Beat  all  well  together;  cover  the  cake  when  half  cold  with  a 
paste  brush.  Set  in  a cool  oven  to  dry  the  icing.  It  will  be 
solid  in  one  hour. 

JELLY  ROLLS. 

Three  cupfuls  of  sugar,  one  cupful  of  butter,  five  cupfuls  of 
flour,  one  cupful  of  milk,  five  eggs,  one  teaspoonful  of  soda,  two 
of  cream  tartar;  bake  in  thin  sheets,  spread  with  currant  jelly, 
and  roll  when  cold,  or  in  round,  thin  cakes,  and  spread,  laying 
three  or  four  cakes  one  upon  another. 

MARBLE  CAKE. 

One-half  cup  sour  cream,  one-half  cup  butter,  two  and  one-half 
cups  flour,  one  cup  white  sugar,  the  whites  of  five  eggs,  two- 
thirds  teaspoon  soda;  prepare  another  mixture,  except  substi- 
tuting dark  sugar  for  white,  and  the  yolks  instead  of  the  whites; 
fill  a tin  with  alternate  layers  of  each,  and  bake. 

CREAM  CAKE. 

Three  eggs,  one  cup  of  sugar  (white),  one  and  one-halt  cups 
flour,  three  tablespoons  of  water,  one  teaspoon  baking  powder ; 
bake  in  two  ordinary  pie  tins;  when  done,  split  open  and  fill 
with  the  following  cream:  one  pint  of  sweet  milk,  one  cup 
sugar;  put  over  the  fire;  let  it  coine  to  the  boiling  point  and 
add  two  eggs,  well  beaten,  two  tablespoons  of  corn  starch  dis- 
solved in  a little  milk,  butter  the  size  of  an  egg;  boil  and 
stir  quickly  so  as  not  to  scorch ; add  lemon  or  vanilla  flavoring. 


Granite  Iron  Ware  Cook  Book.  45 


CAKES —CONTINUED. 

FRUIT  CAKE. 

Twelve  egg s,  one  pound  of  flour,  one  pound  sugar,  one  pound 
butter,  two  pounds  raisins,  two  pounds  currants,  one  pound 
citron,  two  tablespoons  cinnamon,  four  nutmegs,  one  cup  sweet 
milk,  one  cup  molasses,  one  teaspoon  cream  tartar,  one  teaspoon 
soda,  one  gill  brandy.  Bake  two  hours  or  more. 

CORN  STARCH  CAKE 

One  cup  of  butter  worked  to  a cream,  with  two  cups  of  sugar, 
one  cup  milk,  two  cups  flour,  in  which  is  sifted  one  large  tea- 
spoonful of  yeast  powder;  the  whites  only  of  six  eggs,  beaten 
to  a froth.  Mix  all  these  well,  and  then  add  one  cup  corn 
starch.  Beat  well,  and  bake  in  a moderate  oven. 

DRIED  APPLE  CAKE. 

One  cup  dried  apples  soaked  over  night,  then  steamed  until 
soft;  put  them  into  a cup  of  molasses  and  simmer  slowly  till 
well  cooked;  when  cool  add  one  egg,  one-half  cup  of  sugar, 
one-half  cup  of  butter,  one-half  cup  of  milk,  two  and  a half  cups 
of  flour,  one  teaspoon  soda,  two  of  cream  tartar,  and  spice 
to  taste. 

PINE-APPLE  SHORT-CAKE. 

A couple  of  hours  before  bringing  the  cake  on  the  table  taxe 
a very  ripe,  finely  flavored  pine-apple,  peel  it,  cut  as  thin  as 
wafers,  and  sprinkle  sugar  over  it  liberally,  then  cover  it  close. 
For  the  short  cake  take  sufficient  flour  for  one  pie-dish,  of 
butter  the  size  of  a small  egg,  a tablespoonful  or  two  of  sugar, 
the  yolk  of  an  egg,  two  teaspoonfuls  of  baking  powder,  a very 
little  salt,  and  milk  enough  to  make  a very  soft  dough.  Do  not 
knead  the  dough,  but  just  barely  mix  it,  and  press  it  into  the 
pie-plate.  The  baking  powder  and  butter,  sugar  and  salt, 
should  be  rubbed  well  through  the  flour,  and  the  other  ingredi- 
ents then  quickly  added.  When  time  to  serve,  split  the  cake, 
spread  the  prepared  pine  apple  between  the  layers,  and  serve 
with  nothing  but  sugar  and  sweet  cream. 


GRANITE  IKON  KITCHEN  GOODS. 


Dish  Pans.  7 Sizes.  Turban  Cake  Moulds,  Oval  Pudding  Pans. 

with  Tut  es.  4 Sizes.  5 Sizes. 


Shallow  Octagon  Cake  Cake  Pans,  Shallow  Octagon  Cake 

Moulds,  without  with  Tubes.  4 Sizes.  Moulds,  with  Tubes. 
Tubes.  5 Sizes.  5 Sizes. 


Straight  Cake  Pans,  Octagon  Cake  Moulds,  Mountain  Cake  Pans, 
with  Tubes.  4 Sizes.  with  Tubes.  5 Sizes.  3 Sizes. 


Round  Bake  Pans.  Turban  Cake  Moulds,  Octagon  Cake  Moulds, 
9 Sizes.  without  Tubes.  without  Tubes. 

4 Sizes.  5 Sizes. 


Granite  Iron  Ware  Cook  Book . 47 


CAKES  — CONTINUED. 

LEMON  SPONGE  CAKE. 

Eight  eggs,  ten  ounces  of  sugar,  half  pound  of  flour,  the  juice 
and  grating  of  one  lemon;  separate  the  eggs,  beat  the  yolks, 
sugar  and  lemon  until  thick  and  light;  whisk  the  whites  until 
dry,  which  add  with  the  flour,  half  of  each  at  a time ; mix  all 
together,  but  avoid  beating;  butter  your  pan  well  and  bake  in 
a moderate  oven. 

ICING. 

One  pound  pulverized  sugar,  pour  over  one  tablespoon  cold 
water,  beat  whites  of  three  eggs  a little,  not  to  a stiff  froth ; add 
to  the  sugar  and  water;  put  in  a deep  bowl ; place  in  a vessel  of 
boiling  water,  and  heat.  It  will  become  thin  and  clear,  after- 
ward begin  to  thicken.  When  it  becomes  quite  thick  remove 
from  the  fire  and  stir  while  it  becomes  cool  till  thick  enough  to 
spread  with  a knife.  This  will  frost  several  ordinary  sized 
cakes. 

WHITE  CAKE. 

Three  cups  of  sifted  flour,  one  and  one-half  cups  of  sugar, 
one  cup  of  sweet  milk,  one  egg,  two  tablespoonfuls  of  butter, 
two  teaspoonfuls  of  cream  tartar,  one  teaspoonful  of  soda,  and 
a little  essence  of  lemon.  Beat  the  butter  and  sugar  to  a 
cream,  then  add  the  milk  (in  which  the  soda  should  be  dis- 
solved), the  egg  well  beaten,  and  the  essence.  Mix  with  the 
above  two  cups  of  the  flour,  and  lastly,  add  the  third  cup  in 
which  the  cream  tartar  has  been  stirred.  Then  bake  in  pans 
or  basins  in  a quick  oven. 

CHOCOLATE  CAKE. 

One  pound  powdered  sugar,  one-half  pound  best  butter 
rubbed  to  a cream;  add  to  this  one-half  pound  grated  chocolate, 
and  beat  all  together  very  light;  eight  eggs,  very  fresh,  and 
also  beaten  very  light;  juice  of  one  large  lemon,  one  large 
tablespoonful  vanilla  extract,  one  and  one-half  cupfuls  milk, 
sifted  flour  with  baking  powder,  added  before  sifting,  to  make 
a batter  that  will  break  off  clean  when  held  up  in  the  spoon,  as 


* * 

48  Granite  Iron  Ware  Cook  Book. 

CAKES  — CONTINUED. 

pound  cake  does.  You  may  take  sufficient  dough  from  this  to 
bake  one  cake  in  a jelly-cake  pan,  having  ordinary  cake  for  the 
top  and  bottom  layers,  with  jelly  or  cocoanut  between. 

LADY  FINGERS. 

Four  ounces  of  sugar,  four  yolks  of  eggs,  mix  well ; three 
ounces  of  flour,  a little  salt.  Beat  the  four  whites  to  a stiff 
froth,  stir  the  whites  into  the  mixture  a little  at  a time  until 
all  is  in.  Butter  a shallow  pan.  Squirt  through  a confection- 
er’s syringe  or  a little  piece  of  paper  rolled  up.  Dust  with 
sugar,  and  bake  in  a not  too  hot  oven. 

YARIEGATED  CAKES. 

One  cup  powdered  sugar,  one-half  cup  of  butter  creamed  with 
the  sugar,  one-half  cup  of  milk,  four  eggs,  the  whites  only, 
whipped  light,  two  and  a half  cups  of  prepared  flour.  Bitter- 
almond  flavoring,  spinach-juice  and  cochineal.  Cream  butter 
and  sugar;  add  the  milk,  flavoring  the  whites  and  flour. 
Divide  the  batter  into  three  parts.  Bruise  and  pound  a few 
leaves  of  spinach  in  thin  muslin  bag  until  you  can  express  the 
juice.  Put  a few  drops  of  this  into  one  portion  of  the  batter, 
color  another  with  cochineal,  leaving  the  third  white.  Put  a 
little  of  each  into  small,  round  pans  or  cups,  giving  a light  stir 
to  each  color  as  you  add  the  next.  This  will  vein  the  cakes 
prettily.  Put  the  white  between  the  pink  and  green,  that  the 
tints  may  show  better.  If  you  can  get  pistachio  nuts  to  pound 
up  for  the  green  the  cakes  will  be  much  nicer.  Ice  on  sides 
and  top. 

STRAWBERRY  SHORT-CAKE. 

Take  a coffee-cup  of  cream  or  sour  milk,  beat  into  it  a little  salt 
and  a small  teaspoonful  of  soda,  and  before  it  stops  foaming 
stir  in  enough  flour  to  enable  you  to  roll  it  out,  but  be  sure  not 
to  get  it  very  stiff.  Roll  into  three  circles,  spread  butter  on  top 
of  each,  and  place  one  on  top  of  the  other.  Bake  till  well  done, 
then  pull  the  three  layers  apart,  butter  one  and  cover  with  straw- 


Granite  Iron  Ware  Cook  Book.  49 


CAKES  — CONTINUED. 

berries,  then  butter  the  second  and  lay  (crust  downward)  over 
the  first.  Pile  more  strawberries  on  the  second,  and  cover  with 
a third  crust,  which  need  not  be  heaped  with  berries  unless  pre- 
ferred. Set  in  the  oven  a few^  minutes  and  then  serve  hot  with 
cream.  Before  making  the  crust,  stir  into  three  pints  of  ripe, 
rich  strawberries  a coffee-cup  of  granulated  sugar,  and  leave  it 
covered  over  till  the  crust  is  done.  If  cream  or  sour  milk  is 
not  plenty  use  sweet  milk,  and  sift  into  the  flour  two  teaspoon- 
fuls (scant)  of  baking  powder,  and  as  you  roll  out  spread  on 
three  tablespoonfuls  of  ice-cold  butter.  Pounded  ice  is  excel- 
lent eaten  on  top  of  a saucer  of  sugared  berries.  Wrap  the  ice 
in  a clean,  coarse  towel,  and  pound  with  the  flat  part  of  a 
hatchet. 

WATERMELON  CAKE. 

One  and  a half  cupfuls  of  sugar,  the  whites  of  four  fresh 
eggs,  half  a cupful  of  sour  milk,  half  a cupful  of  butter,  two 
cupfuls  of  flour.  Cream  the  butter  and  sugar  well  together; 
then  add  the  milk,  with  not  quite  half  a teaspoonful  of  soda; 
immediately  afterward  stir  in  a little  flour,  then  a little  egg,  and 
so  on  until  all  the  ingredients  are  added.  The  eggs  must,  of 
course,  be  beaten  until  very  light.  Take  one  and  a half  cupfuls 
of  pink  sugar  (any  good  confectioner  can  supply  it),  half  a 
cupful  of  sour  milk,  not  quite  a teaspoonful  of  soda,  and  two 
cupfuls  of  flour.  Flavor  the  pink  part  with  anything  you 
prefer;  rose  water  is  much  used.  Seed  one-quarter  of  a pound 
of  good  raisins;  after  you  have  them  prepared,  rub  them  well 
into  a little  flour,  when  your  cake  will  not  be  so  apt  to  fall. 
After  your  dough  of  both  kinds  is  ready,  spread  well  the  bottom 
and  sides  of  your  pan  with  the  white  dough ; fill  up  with  the  pink, 
leaving  enough  of  the  white  to  cover  over  entirely.  Be  very 
particular  in  baking,  and  be  sure  it  is  well  done  before  remov- 
ing it  from  the  pan.  This  is  a very  popular  cake  with  young 
people  especially,  and  is  both  delicious  and  a good  imitation  of 
watermelon. 


»■ 


* 


50 


Granite  Iron  Ware  Cook  Book . 


PIES,  TARTS,  ETC. 


PEACH  CUSTARD  PIE. 


Use  one  crust;  peel  peaches  a^d  halve  them,  and  turn  the 
hollow  side  upward ; sweeten  as  you  would  a peach  pie ; take 
one  egg,  a pinch  of  salt,  one  tablespoonful  of  sugar;  beat;  add 
milk  enough  to  cover  the  peaches;  bake.  Eat  when  partly 
cool.  Canned  peaches  will  answer  as  well  as  fresh. 


LEMON  CREAM  PIE. 


One  teacup  powdered  sugar,  one  tablespoon  better,  one  egg, 
juice  and  grated  rind  of  one  lemon,  one  teacup  boiling  water, 
one  tablespoon  corn  starch  dissolved  in  cold  water;  stir  the 
corn  starch  into  the  hot  water ; add  the  butter  and  sugar  well 
beaten  together;  when  cold,  add  the  lemon  and  beaten  egg. 
Bake  in  open  tart  without  top  crust. 


LEMON  PIE. 


Six  eggs  (less  two  whites),  two  cups  of  white  sugar,  a little 
salt,  one  cup  of  sweet  milk,  two  tablespoons  of  corn  starch  dis- 
solved in  the  milk,  two  large  lemons,  juice  and  rind;  bake 
slowly  until  set.  Meringue  for  the  top:  whites  of  two  eggs 
beaten  with  six  tablespoons  of  powdered  sugar;  bake  to  a light 
brown,  after  having  spread  over  the  surface  of  the  pie. 


BOSTON  CREAM  PIE. 


Cream  part:  one  pint  of  new  milk,  two  eggs,  three  table- 
spoonfuls of  sifted  flour,  five  tablespoonfuls  of  sugar.  Put 
two-thirds  of  the  milk  on  to  boil  and  stir  the  sugar  and  flour  in 
what  is  left.  When  the  re?t  boils  put  in  the  whole  and  stir 
until  it  cooks  thoroughly.  When  cool,  flavor  with  vanilla  or 
lemon.  Crust  part : three  eggs,  beaten  separately,  one  cup  of 
granulated  sugar,  one  and  a half  cups  of  sifted  flour,  one  tea- 
spoonful of  baking  powder.  Divide  in  half;  put  in  two  pie 
tins,  and  bake  in  a quick  oven  to  a straw  color.  When  taken 
out,  split  in  halves  and  spread  the  cream  between. 


* 


Granite  Iron  Ware  Cook  Book.  51 


PIES,  TARTS,  ETC. —continued. 

ECONOMICAL  PIE  CRUST. 

When  boiling  beef,  before  you  put  in  vegetables,  skim  the 
grease  into  a dish,  and  set  aside  to  cool.  When  cold,  scrape  off 
the  under  side.  Take  one  teacup  of  melted  beef  fat,  two  cups 
of  sour  milk,  two  teaspoonfuls  of  saleratus;  mix  quickly;  flour 
your  board  well  when  you  roll  it  out.  Bake  in  a quick  oven, 
brown  it  a little,  and  you  will  admit  it  to  be  better  than  when 
shortened  with  lard. 

COCOANUT  PIE. 

One-half  pound  grated  cocoanut,  three-fourths  pound  white 
sugar,  six  ounces  butter,  whites  of  five  eggs,  one  glass  white 
wine,  two  tablespoons  rose  water— but  wine  and  rose  water 
may  be  omitted ; one  teaspoon  nutmeg.  Beat  butter  and  sugar 
well ; add  the  cocoanut  with  as  little  beating  as  possible ; then 
whip  in  the  stiffened  whites  of  the  eggs  quickly  and  deftly,  and 
bake  in  open  shells. 

ORANGE  PIE. 

Three  eggs,  three-fourths  cup  white  sugar,  two  tablespoons 
butter,  juice  and  grated  rind  of  one-half  an  orange,  juice  and 
grated  rind  of  one-half  a lemon,  nutmeg  to  taste.  Beat  butter 
and  sugar  together  well,  then  beat  in  the  yolks  of  the  eggs,  and 
the  orange  and  lemon;  put  into  pastry  without  top  crust,  and 
bake.  When  done,  spread  over  them  the  whites  of  the  eggs, 
beaten  stiff  with  powrdered  sugar,  and  return  to  the  oven  for  a 
few  minutes  to  brown. 

CREAM  PIE. 

One  cup  of  flour,  one  cup  of  sugar,  three  or  four  eggs  (the 
whites  and  yolks  beaten  separately  and  well),  half  a teaspoon  of 
soda,  and  one  of  cream  of  tartar ; beat  the  eggs  to  a stiff  froth ; 
add  the  sugar,  which  should  be  of  fine  quality,  and  then  the 
flour  sifted  with  the  soda  and  cream  of  tartar.  Pour  this  into 
four  common-sized  pie  tins,  and  bake.  It  will  be  sufficient  for 
two  pies.  Cream : make  a nice  custard  of  one  pint  of  milk, 
three  eggs  and  one  tablespoon  of  corn  starch,  cooking  the 
custard  in  a tin  kettle  of  hot  water ; before  mixing  in  the  corn 


* * 

52  Granite  Iron  Ware  Cook  Book. 

PIES,  TARTS,  ETC.  — continued. 
starch,  wet  it  with  milk,  and  add  the  eggs  and  sugar;  then  stir 
into  the  boiling  milk;  flavor  to  taste,  and  when  cold  spread 
between  two  layers  of  the  crust. 

HELEN’S  TART  SHELLS. 

Take  two-thirds  of  a cupful  of  lard,  one  tablespoonful  of 
white  sugar,  five  tablespoonfuls  of  cold  water,  and  the  white  of 
an  egg  well  beaten.  Mould  like  pie-crust,  ctit  out  with  your 
tart-shell  cutter,  and  bake. 

LEMON  TARTS. 

Grate  two  whole  lemons,  add  two  cups  sugar*  three  well- 
beaten  eggs,  piece  of  butter  half  the  size  of  an  egg.  Mix  the 
ingredients  thoroughly  and  place  over  the  fire,  stirring  till  it 
boils  up,  and  then  set  away  to  cool.  This  will  keep  all  winter, 
and  can  be  used  for  tarts  any  time  by  making  nice  crust. 

POLISH  TARTLETS. 

Roll  some  good  puff-paste  out  thin,  and  cut  it  into  two  and  a 
half  inch  squares,  brush  each  square  over  with  the  white  of  an 
egg,  then  fold  down  the  corners,  so  that  they  all  meet  in  the 
middle  of  each  piece  of  paste ; slightly  press  the  two  pieces 
together,  brush  them  over  with  the  egg;  sift  over  sugar;  bake 
in  a quick  oven  for  a quarter  of  an  hour;  when  they  are  done, 
make  a little  hole  in  the  middle  and  fill  with  jam  or  jelly. 

LIGHT  PASTE  FOR  TARTS  AND  CHEESECAKES. 

Beat  the  white  of  an  egg  to  a strong  froth ; then  mix  it  with 
as  much  water  as  will  make  three-fourths  of  a pound  of  fine 
flour  into  a very  stiff  paste;  roll  it  very  thin,  then  lay  the  third 
part  of  half  a pound  of  butter  upon  it  in  little  bits;  dredge  it 
with  some  flour  left  out  at  first,  and  roll  it  up  tight.  Roll  it 
out  again,  and  put  the  same  proportion  of  butter,  and  so  pro- 
ceed till  all  be  worked  up. 


* 


GRANITE  IRON  KITCHEN  GOODS. 


Oblong  Trays.  3 Sizes.  Pie  Plate.  1 Size. 


Seamless  Oblong  Pans.  Soup  Bowl.  Seamless  Square  Pans. 
5 Sizes.  ' 1 Size.  5 Sizes. 


Oval  Trays.  8 Sizes.  Pie  Plates.  4 Sizes. 


Oval  Meat  Dishes.  Tart  Pan.  1 Size.  Round  Trays. 

4 Sizes.  2 Sizes. 


Soup  Plate.  1 Size.  Egg  Pans.  9 Sizes. 


Jelly  Cake  Pans.  Lettered  Plate.  Dinner  Plates. 

2 Sizes.  ISize.  4 Sizes. 

53 


88 : 88 

54  Granite  Iron  Ware  Cook * Book. 


ICES,  CREAMS,  JELLIES,  ETC. 

MILK  LEMONADE. 

A pound  and  a half  of  loaf  sugar  dissolved  in  a quart  of  boil- 
ing water  with  half  a pint  of  lemon  juice,  and  a pint  and  a half 
of  milk  added. 

LEMON  JELLY. 

Grate  the  outsides  of  two  lemons,  and  squeeze  the  juice ; add 
one  cup  sugar,  one-half  cup  butter,  yolks  of  three  eggs ; beat  the 
last  three  ingredients  thoroughly,  then  add  the  juice  and  grated 
rind,  and  put  it  over  the  fire,  stirring  until  thick ; mould  to 
fancy.  Or  one  paper  of  gelatine;  let  it  stand  one  hour  in  warm 
water;  then  add  one  quart  of  boiling  water,  the  juice  of  three 
or  four  lemons  and  a pint  and  a half  of  sugar. 

WINE  AND  ORANGE  JELLY. 

One  half  pint  sherry  wine,  one-half  pint  cold  water,  one-half 
package  gelatine,  juice  of  two  lemons  and  grated  peel  of  one; 
one  orange;  one  pint  boiling  water.  Soak  gelatine  in  cold 
water  one-half  hour,  add  to  this  sugar  to  taste  and  the  lemons. 
Pour  over  all  the  boiling  water,  and  stir  until  the  gelatine  is 
dissolved;  put  in  the  wine;  strain  through  flannel  bag  into 
mould.  Peel  and  slice  orange,  and  drop  slices  into  the  mould 
also.  By  omitting  the  orange  you  have  wine  jelly. 

CREAM  NECTAR. 

To  one  gallon  of  boiling  water  add  four  pounds  of  granulated 
sugar  and  five  ounces  tartaric  acid.  Beat  the  whites  of  three 
eggs,  and  pour  into  a bottle  with  a little  of  the  warm  syrup; 
shake  briskly;  then  pour  it  into  the  kettle  of  syrup,  and  stir  it 
through  well.  Boil  three  minutes,  removing  the  scum  as  it 
rises.  Flavor  with  any  preferred  extract,  and  bottle  for  use. 
When  wanted  for  use,  take  two  or  three  tablespoonfuls  of  the 
syrup  to  a tumbler  of  ice-cold  water,  and  one-half  teaspoon 
of  soda. 


Granite  Iron  Ware  Cook  Book.  55 


ICES,  CREAMS,  JELLIES,  ETC.  — continued. 

APPLE  SOUFFLE. 

Stew  the  apples;  add  a little  grated  lemon  peel  and  juice; 
line  the  sides  and  bottom  of  the  dish  about  two  inches  thick. 
Make  a boiled  custard  with  one  pint  of  milk  and  two  eggs; 
when  it  is  cool,  pour  it  into  the  centre  of  the  dish.  Beat  the 
whites  of  the  eggs  and  spread  it  over  the  top ; sprinkle  sugar 
over  it,  and  bake  a few  minutes  in  the  oven. 

CHOCOLATE  CREAM. 

Soak  one  of  Coxe’s  English  gelatine  (in  cold  water  sufficient 
to  cover)  one  hour;  one  quart  of  milk  boiled;  scrape  two  ounces 
of  French  chocolate,  mix  with  eight  spoons  of  white  sugar; 
moisten  this  with  three  spoons  of  the  boiling  milk;  then  stir  in 
the  gelatine  and  the  yolks  of  ten  well  beaten  eggs;  stir  three 
minutes  briskly;  take  off,  strain  and  add  two  teaspoons  of 
vanilla;  strain,  and  put  in  moulds  to  cool.  Serve  with  sugar 
and  cream. 

ICES. 

What  are  termed  ices  consist  simply  of  the  juices  of  fruits 
sweetened  with  sugar  syrup  and  then  frozen,  like  ice  cream. 
It  is  stated  that  the  best  ices  are  made  by  first  cooking  the  sugar 
into  the  form  of  a syrup,  having  a strength  of  thirty  degrees.  The 
fruit  juices  are  strained  through  a sieve  and  then  added,  with  a 
little  water  and  the  whites  of  a few  eggs,  to  the  prepared  syrup. 
The  final  mixture  should  have  a consistence  of  twenty-two 
degrees.  It  is  then  frozen  in  the  usual  way. 

ICE  CREAM. 

With  every  quart  of  the  cream  mix  six  ounces  best  pulverized 
white  sugar,  a very  little  vanilla  bean,  and  the  white  of  an  egg. 
The  latter  imparts  a smoothness  and  delicacy  to  the  cream  that 
can  not  otherwise  be  obtained.  The  prepared  mixture  is  then 
to  be  stirred  in  the  freezer  until  it  is  entirely  congealed. 
Instead  of  vanilla  as  a flavor  for  the  cream,  a trifling  amount  of 
any  desired  flavoring  syrup  or  juice  may  be  used,  as  strawberry, 
pine-apple,  lemon,  orange,  etc. 


56  Granite  Iron  Ware  Cook  Book. 


CUSTARDS. 

FLOATING  ISLAND. 

One-half  package  gelatine,  one  pint  of  water;  soak  twenty 
minutes ; add  two  cups  of  sugar,  set  it  on  the  stove  to  come  to 
aboil;  when  nearly  cold,  add  the  whites  of  four  eggs  beaten 
stiff,  the  juice  and  rind  of  two  lemons,  and  pour  into  a mould ; 
turn  over  the  form.  Make  a custard  of  the  yolks  of  four  eggs, 
a quart  of  milk,  and  a small  tablespoon  of  corn  starch,  sweet- 
ened to  taste. 

CHOCOLATE  CUSTARD. 

Three  ounces  Baker’s  chocolate,  three  pints  of  milk,  four 
tablespoons  white  sugar,  two  tablespoons  brown  sugar ; pre- 
pare a soft  custard  of  the  milk  and  the  yolks  of  five  eggs  and 
the  white  of  one;  dissolve  the  chocolate  in  a cup  of  warm  milk 
and  heat  it  to  boiling  point;  when  cool,  sweeten  it  with  brown 
sugar  and  flavor  with  the  extract  of  vanilla;  pour  the  whole 
into  a dish  and  cover  with  the  whites  of  the  five  ezgs  beaten 
stiff,  with  a little  sugar;  brown  slightly  and  serve  cold. 

BAKED  CUSTARD. 

Beat  the  yolks  of  four  fresh  eggs  for  at  least  half  an  hour ; add 
five  ounces  of  pulverized  white  sugar  ; then  stir  into  the  sugar 
and  eggs  one  quart  of  rich  new  milk,  cold.  Add  a teaspoonful 
of  distilled  rose  water,  or  any  flavoring  extract  you  fancy.  Fill 
your  custard  cups,  and  then  set  them  in  a stone  pan  half  filled 
with  water,  which  may  be  warm  at  first — not  hot.  Put  the  pan 
in  a rather  cool  oven,  and  gradually  increase  to  a moderate 
heat.  In  about  twenty  minutes  dip  a teaspoon  into  one  of  the 
custards  to  ascertain  if  it  is  firm. 


CHARLOTTE  RUSSE. 

Whip  one  quart  rich  cream  to  a stiff  froth,  and  drain  well  on 
a nice  sieve.  To  one  scant  pint  of  milk  add  six  eggs  beaten 
very  light;  make  very  sweet;  flavor  high  with  vanilla.  Cook 
over  hot  water  till  it  is  a thick  custard.  Soak  one  full  ounce 


88- 


Granite  Iron  Ware  Cook  Book.  57 


CUSTARDS  — CONTINUED. 

gelatine  in  a very  little  water,  and  warm  over  hot  water.  When 
the  custard  is  very  cold,  beat  in  lightly  the  gelatine  and  the 
whipped  cream.  Line  the  bottom  of  your  mould  with  buttered 
paper,  the  sides  with  sponge  cake  or  lady  fingers  fastened 
together  with  the  white  of  an  egg.  Fill  with  the  cream,  put 
in  a cold  place,  or  in  summer  on  ice.  To  turn  out,  dip  the 
mould  for  a moment  in  hot  water.  In  draining  the  whipped 
cream,  all  that  drips  through  can  be  re-whipped. 

FRUIT  BLANC-MANGE. 

Stew  nice  fresh  fruit  (cherries  and  raspberries  being  the  best); 
i strain  off  the  juice,  and  sweeten  to  taste;  place  it  over  the  fire 
in  a double  kettle  until  it  boils;  while  boiling  stir  in  corn  starch 
wet  with  a little  cold  water,  allowing  two  tablespoonfuls  of 
starch  for  each  pint  of  juice;  continue  stirring  until  sufficiently 
cooked;  then  pour  into  moulds  wet  in  cold  water,  and  set  away 
to  cool.  To  be  eaten  with  cream  and  sugar. 

BOILED  CUSTARD. 

One  quart  of  milk,  yolks  of  five  eggs  and  the  whites  of  seven 
(two  for  the  meringue) , six  tablespoons  sugar,  vanilla  flavor- 
ing-one teaspoon  to  the  pint.  Heat  the  milk  almost  to  boil- 
ing; beat  the  yolks  light  and  stir  in  the  sugar.  Add  the  milk  as 
follows : take  the  milk  from  the  fire,  and  instead  of  pouring  the 
beaten  eggs  in  it,  put  a spoonful  or  two  of  the  milk  to  them,  beat- 
ing well  all  the  while,  adding  more  and  more  milk  as  you  mix, 
until  there  is  no  longer  danger  of  sudden  curdling ; stir  in  five 
whites  whipped  stiff;  return  to  the  fire  and  stir  until  thick,  but 
not  until  it  breaks.  Season  it  with  vanilla;  pour  into  glass 
cups;  whip  the  whites  of  two  eggs  to  a meringue  with  a heaping 
tablespoon  of  powdered  sugar,  and  when  the  custard  is  cold,  pile 
a little  of  this  upon  the  top  of  each  cup.  You  may  lay  a pre- 
served strawberry,  or  cherry,  or  a bit  of  melon  sweetmeat,  or  a 
little  bright  jelly  upon  each. 


58 


Granite  Iron  Ware  Cook  Book. 


WAFFLES  AND  PUFFS. 


WAFFLES. 


One  quart  of  milk  slightly  warmed,  five  cups  of  flour,  three 
eggs  well  beaten,  two-thirds  of  a cup  of  home-made  yeast,  or 
half  a penny’s  worth  of  bakers’,  and  half  teaspoonful  of  salt. 
Set  as  sponge  over  night.  In  the  morning  add  two  tablespoon- 
fuls of  melted  butter.  Have  the  waffle-irons  very  hot  and  well 
greased,  and  turn  quickly  to  prevent  scorching. 


RICE  WAFFLES. 


One  cupful  of  rice  boiled  down,  three  cupfuls  of  flour,  three 
eggs,  one  teaspoonful  of  soda,  and  a piece  of  lard  or  butter  the 
size  of  a walnut.  The  ingredients  must  all  be  prepared  sep- 
arately, for  negligence  on  the  part  of  a cook  will  prevent  the 
success  of  any  recipe.  Be  sure  to  beat  your  eggs  very  light. 
See  that  every  particle  of  soda  is  thoroughly  dissolved,  and  that 
after  it  is  added  the  baking  be  not  delayed,  lest  the  effervescing, 
properties  of  the  soda  be  destroyed,  and  consequently  the  cakes 
heavy.  This  batter  may  be  used  in  waffle-irons,  or  else  baked 
like  flannel  cakes  upon  the  open  griddle. 


CORN  MEAL  PUFFS. 


One  quart  boiling  milk,  two  scant  cups  white  “corn  flour,” 
one-hall  cup  wheat  flour,  one  scant  cup  powdered  sugar,  a little 
salt,  four  eggs  beaten  light,  one  tablespoonful  batter,  one-half 
tablespoonful  soda  dissolved  in  hot  water,  one  teaspoonful 
cream  tartar  sifted  into  flour,  one-half  teaspoonful  mixed  cin- 
namon and  nutmeg.  Boil  the  milk,  and  stir  into  it  the  meal, 
flour  and  salt.  Boil  fifteen  minutes,  stirring  well  up  from  the 
bottom.  Put  in  the  butter,  and  beat  hard  in  a bowl  for  three 
minutes.  When  cold,  put  in  the  eggs,  whipped  light,  with 
the  sugar,  the  seasoning  and  soda.  Whip  up  very  faithfully; 
bake  in  greased  cups  in  a steady  oven.  Turn  out  of  cups,  and 
eat  with  pudding  sauce,  or  with  butter  alone. 


Granite  Iron  Ware  Cook  Book 


59 


«■ 


■* 


CANDIES. 

BUTTER  SCOTCH. 

One  cup  of  molasses,  one  cup  of  sugar,  one-half  cup  of  butter. 
Boil  until  done. 

ALMOND  CANDY. 

Proceed  in  the  same  way  as  for  cocoanut  candy.  Let  the  al- 
monds be  perfectly  dry,  and  do  not  throw  them  into  the  sugar 
until  they  approach  the  candyiug  point. 


MAPLE  CANDY. 

Four  cups  of  maple  sirup,  boil  until  it  cracks  in  water,  and 
just  before  taking  from  the  lire,  put  in  a piece  of  butter  the  size 
of  an  egg.  If  preferred  waxy,  do  not  let  it  cook  so  long. 


SUGAR  CANDY. 

Six  cups  of  white  sugar,  one  cup  of  vinegar,  one  cup  of  water- 
a tablespoonful  of  butter  put  in  at  the  last,  with  one  teaspoon, 
ful  of  soda  dissolved  in  hot  water.  Boil  without  stirring  one- 
half  hour.  Flavor  to  suit  the  taste. 

CREAM  CANDY. 

Four  cups  of  sugar,  two  caps  of  water,  three-fourths  of  a cup 
of  vinegar,  one  cup  of  cream  or  rich  milk,  a piece  of  butter  the 
size  of  an  egg,  two  teaspoonfuls  of  vanilla,  a pinch  of  soda. 
Let  it  boil  until  it  cracks  in  water,  then  work  very  white. 

TO  CANDY  NUTS. 

Three  cups  of  sugar,  one  cup  of  water;  boil  until  it  hardens 
when  dropped  in  water,  then  flavor  with  lemon.  It  must  not 
boil  after  the  lemon  is  put  in.  Put  a nut  on  the  end  of  a fine 
knitting-needle,  take  out  and  turn  on  the  needle  until  it  is  cool. 
If  the  candy  gets  cold,  set  on  the  stove  for  a few  minutes. 
Malaga  grapes  and  oranges,  quartered,  may  be  candied  in  the 
same  way. 


* * 

GRANITE  IRON  KITCHEN  GOODS, 


Cake  Griddle.  1 Size.  Cup  and  Saucer.  1 Size.  Tumbler.  1 Size. 


Basting  Spoons.  5 Sizes.  Broiler.  1 Size. 


Cocoa  Shape  Dipper.  Flaring  Cups.  Oyster  Stand. 

1 Size.  2 Sizes.  1 Size. 


Muffin  Pans.  4 Sizes. 


Flat  Handle  Skimmers.  Children’s  Mugs.  Oval  Bake  Pans 
6 Sizes.  2 Sizes.  5 Sizes. 


Granite  Iron  Ware  Cook  Book.  61 


MISCELLANEOUS. 

MILDEW. 

Dip  the  stained  cloth  in  buttermilk,  and  lay  in  the  sun. 

IRON  RUST. 

This  may  he  removed  by  salt  mixed  with  a little  lemon 
juice;  put  in  the  sun;  if  necessary  use  two  applications. 

TO  CLEAN  TINWARE. 

The  best  thing  for  cleaning  tinware  is  common  soda;  damp- 
en a cloth,  dip  it  in  soda,  rub  the  ware  briskly,  after  which, 
wipe  dry. 

TO  CLEAN  CUT-GLASS. 

Having  washed  cut-glass  articles,  let  them  dry,  and  after- 
wards rub  them  with  prepared  chalk  and  a soft  brush,  careful- 
ly going  into  all  the  cavities. 

TO  RAISE  THE  PILE  OF  YELYET. 

Cover-a  hot  smoothing-iron  w ith  a wet  cloth,  hold  the  velvet 
firmly  over  it;  the  vapor  rising  will  raise  the  pile  of  the  velvet 
with  the  assistance  of  a light  whisk. 

TO  CLEAN  MARBLE. 

Take  two  parts  of  common  soda,  one  part  of  pumice  stone, 
and  one  part  of  finely-powdered  chalk ; sift  it  through  a fine 
sieve,  and  mix  it  with  water;  then  rub  it  well  all  over  the  mar- 
ble, and  the  stains  will  be  removed;  rub  the  marble  over  with 
salt  and  water. 

INDELIBLE  INK. 

To  one  tablespoonful  of  rain  water,  one-half  teaspoon  of 
vinegar,  and  a piece  of  lunar  caustic,  three  inches  long;  shake 
well  together;  put  on  to  your  cloth  a little  milk  and  soda  (to 
a tablespoon  of  milk,  a piece  of  baking  soda  as  large  as  a grain 
of  corn) ; iron  smooth,  and  write  immediately. 


SB 


3 


* 


62 


Granite  Iron  Ware  Cook  Book . 


THE  HOUSEWIFE’S  TABLE. 


i 


The  following  is  a very  valuable  housewife’s  table,  by  which 
persons  not  having  scales  and  weights  at  hand  may  readily 
measure  the  article  wanted  to  form  any  recipe  without  the 
trouble  of  weighing,  allowance  to  be  made  for  an  extraordi- 
nary dryness  or  moisture  of  the  articles  weighed  or  measured  : 

Wheat  flour,  1 pound  is  1 quart ; Indian  Meal,  1 pound  2 
ounces  are  1 quart ; Butter,  when  soft,  1 pound  is  1 quart ; 
Loaf  Sugar,  broken,  1 pound  is  1 quart;  White  Sugar,  pow- 
dered, 1 pound  1 ounce  are  1 quart;  best  Brown  Sugar,  1 pound 
2 ounces  are  1 quart;  10  Eggs  are  1 pound;  16  large  tablespoon- 
fuls are  y2  pint;  8 large  tablespoonfuls  are  1 gill;  4 large  tea-  j 
spoonfuls  are  y2  gill;  2 gills  are  l/2  pint;  2 pints  are  1 quart; 

4 quarts  are  1 gallon;  a common  sized  tumbler  holds  y2  pint;  a 
common  sized  wine  glass  holds  y2  gill ; a teacup  holds  1 gill ; 
a large  wine  glass  holds  1 gill ; a large  tablespoonful  is  y2 
ounce;  forty  drops  are  equal  to  1 teaspoonful;  4 teaspoonfuls 
are  equal  to  1 tablespoonful. 

Crusts  and  pieces  of  bread  should  be  kept  in  a Granite 
bucket,  closely  covered,  in  a dry,  cool  place. 

Keep  fresh  lard  in  Granite  vessels. 

Keep  yeast  in  wood  or  Granite  Iron  Ware 

Keep  preserves  and  jellies  in  glass. 

Keep  salt  in  a dry  place. 

Keep  meal  and  flour  in  a cool,  dry  place. 

Keep  vinegar  in  wood,  glass,  or  Granite  Iron  Ware. 

Sugar  is  an  admirable  ingredient  in  curing  meat  or  fish. 

Lard  for  pastry  should  be  used  hard,  as  it  can  be  cut  with  a 
knife.  It  should  be  cut  through  the  flour,  not  rubbed. 


*■ 


Granite  Iron  Ware  Cook  Book. 


■* 


63 


THE  HOUSEWIFE’S  TABLE  - continued. 

PREPARING  FRUITS  FOR  PRESERVING. 


Boil  Cherries  moderately 5 minutes. 

“ Raspberries  “ 6 

“ Blackberries  “ . 6 “ 

“ Plums  “ 10  44 

“ Strawberries  44  8 “ 

“ Whortleberries  “ 5 ‘4 

“ Pie  Plant,  sliced 10  “ 

44  Small  Sour  Pears,  whole 30  “ 

“ Bartlett  Pears,  in  halves 20  44 

44  Peaches,  “ 8 44 

44  Peaches,  whole 15  4‘ 

44  Pine  Apples,  sliced 15  44 

. “ Siberian  or  Crab  Apples,  whole 25  44 

44  Sour  Apples,  quartered 10  44 

“ Ripe  Currants 6 44 

“ Wild  Grapes 10 

“ Tomatoes 20  44 

The  amount  of  Sugar  to  a quart  jar  should  be— 

For  Cherries 6 ounces. 

“ Raspberries 4 “ 

“ Lawton  Blackberries 6 “ 

“ Field  4k  6 “ 

“ Strawberries 8 “ 

“ Whortleberries 4 “ 

“ Quinces 10  “ 

“ Small  Sour  Pears,  whole 8 41 

44  Wild  Grapes. 8 “ 

44  Peaches 4 

41  Bartlett  Pears 6 “ 

“ Pine  Apples 6 “ 

“ Siberian  or  Crab  Apples 8 “ 

“ Pie  Plant • 10  44 

“ Plums 8 44 

“ Sour  Apples,  quartered 6 44 

44  Ripe  Currants 8 “ 


*■ 


« 


GRANITE  IRON  TOILET  ARTICLES 


V 

J 

i 


«ar  This  Trade  Mark  on  every  plec  .. 


BROILING,  BAKING 
BOILING,  PRESERVING 


FOR 

IO  i IGHT,  HANDSOME, 
10  WHOLESOME,  DURABLE- 


The  BEST  Ware  INa  for  the  r'chen, 

GEORGE  RENT, 

House  Furni&liing  Goods,  &e. 

31  EABEISOTCIT  FT  , HALIFAX  ...  S. 


